Cut the tops and halve all the tomatoes. Place face up on parchment paper and bake at 410*F for forty minutes. While that cooks, saute the onion and peppers, adding the garlic when they start to char. Cook until that browns, then caramelize the pineapple. Blend on low for 90 seconds or until desired consistency. Refrigerate. Yields ~55 oz
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Ingredients:
• Roma Tomatoes 705g (seven medium)
• Garlic 47g (one head)
• Red Onions 259g (one medium)
• Red Scorpions 25g (five small)
• Pineapples 202g
• Pineapple Juice 1 tbs
• Salt 1 tbs
• Brown Sugar 1 tsp
• Water 2 cups
Cut the tops and halve all the tomatoes. Place face up on parchment paper and bake at 410*F for forty minutes. While that cooks, saute the onion and peppers, adding the garlic when they start to char. Cook until that browns, then caramelize the pineapple. Blend on low for 90 seconds or until desired consistency. Refrigerate. Yields ~55 oz
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Love the color. I can imagine putting some of this on a fish taco would be real good.