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- 20 Roma grape tomatoes
- 4 shallots
- 4 garlic cloves
- 1 cup extra virgin olive oil
- 2 bay leaves
- 1 tsp anise seeds
- 1 tsp fennel seeds
- 1 tsp thyme
- 1 tsp black peppercorn
- 1 tsp sumac
- 1 pinch of coarse sea salt
- put tomatoes in a big bowl, pour boiling water over them and let sit for a minute, drain and run cold water over. peel the tomatoes
- grind the spices and salt together.
- add spices to a pan over low heat, stir and cook for 3 minuts
- add olive oil to the pan, add garlic, and shallots, cook for 5 minutes.
- turn the heat to very low ( the olive oil temperature between 180 to 200F), add tomatoes in
- keep the low temperature and simmer 6 hours or longer.
- remove tomatoes from pan and let them cool to room temperature. tomatoes should be very soft but not fall apart, the size is slightly reduced, and flavor intensified.
