Chef Tony’s Oven Baked Campari Tomato and Roasted Chile de Arbol Tomato sauce

1 Large sweet yellow onion peeled and quartered
3 whole Chile de Arbols with stems removed

Ingredients part 2

Extra light olive oil to dress
Apple cider vinegar to dress
Raspberry balsamic vinegar to dress
Sea salt to taste
Black pepper to taste
Crushed red pepper to taste
Sugar to taste
Dried basil to taste – see note
Dried origano to taste – see note

Step 1

Place all part 1  ingredients in a 5×7 disosable aluminum pan

Dress entire pan with part 2 ingredients, and hand mix.

Step 3

Turn oven to high and place pan in oven uncovered for 1 hour or until tomatoes are blackened

Step 4

Move ingredients from pan into a 1 gallon container and pulse blend to desired texture with a hand blender

NOTE: Go heavy with dried Basil and Oregano. At the restaurant I do this by eye and to taste, so apologies for no measurements. Taste as you go and you will know what will work for you. This sauce has many many uses.