Cherry Tomato Spread

• 13/4 pound ripe cherry tomatoes
• 6 garlic cloves
• 1/4 cups olive oil
• 1 teaspoon salt
• Freshly ground pepper
• 1 pinch cayenne pepper
• Extra-virgin olive oil
• You also need: A small cast-iron Dutch oven

1. Preheat oven to 400 degrees F.
2. Cut tomatoes in half, saving all of the juice.
3. Chop garlic.
4. In a bowl mix tomatoes and juice, garlic, olive oil, pepper and cayenne pepper.
5. Put mixture in a small cast-iron pot and cook covered in the preheated oven for 1 hour.
6. Remove the lid and cook for 1 more hour, or until the juice has thickened. Stir occasionally and scrape down the tomatoes from the edges to prevent burning.
7. Cool and transfer to a tall bowl if using a stick blender for pureeing, or a food processor bowl.
8. Puree finely to a paste-like consistency.
9. Fill in an airtight container, pour a little bit of EVOO on top to seal, and refrigerate.

tomatoes, garlic, ubc, salt, freshly ground pepper, cayenne pepper, extravirgin olive oil, also

Taken from www.epicurious.com/recipes/member/views/cherry-tomato-spread-52853701 (may not work)