Recipe

4 ripe tomatoes ( I used heirloom as that’s what grew in my garden)

2 cloves of garlic, grated

1 small or 1/2 of a large onion, sliced thinly

1 habanero pepper

1 tablespoon of butter

1 tablespoon of oil

1/4 teaspoon salt

Directions

Wash and dry your tomatoes.

You have three options for roasting your tomatoes. First is under the broiler on 500 degrees. Your outdoor grill or on the stove top with a wire rack placed over the flame.

I used third option. I placed a piece of tin foil down on my stove before roasting for easy clean up.

Roast the tomatoes and the habanero pepper for about 10 minutes. Turning often so that the insides cook before it is burnt on the outside.

Once the tomatoes has roasted place it on a plate and using some tongs, remove the outer skin. It is very easy to remove, it should be almost falling off after roasting.

Place the peeled, roasted tomatoes in a bowl. Add the butter, salt and roasted hot pepper. Using a pounder or masher, pound the tomatoes and pepper until it is completely broken down.

Heat a frying pan on the stove on medium heat. Add the oil and the onions. Sauté the onions until it is soft and translucent. Add in the garlic. Once the garlic starts to brown, add in the tomatoes puree mixture.

It should make a sizzling noise once it hits the pan.

Mix and let this heat through completely.

Remove from the heat and serve with hot Fried Bakes!

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