Yellow Tomato Confit

• 1/2 cup sliced red onion
• 2 dried chiles de arbol, broken in half with your hands
• 1 tablespoon sliced garlic
• 2 sprigs basil
• 2 sprigs oregano
• 1 1/2 pounds yellow tomatoes
• 1 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 400F.
2. Scatter the red onion, chiles, garlic, and basil and oregano sprigs in a baking dish.
3. Core the yellow tomatoes and place them, stem side down, on top of the onions.
4. Sprinkle with 2 teaspoons salt, and pour the olive oil and 1 cup water over the tomatoes.
5. Cook the tomatoes in the oven about 50 minutes, until they soften and blister.
6. Remove the pan from the oven, and let cool 10 minutes.
7. Strain the tomatoes and onions over a bowl, saving the juice.
8. Discard the herbs and half the chiles.
9. Transfer half the tomato mixture to a blender with 1/2 cup of the liquid.
10. (You will need to puree in batches.)
11. Process at the lowest speed until the tomatoes are pureed.
12. Pour in more liquid, a little at a time, until the tomato confit is the consistency of heavy cream.
13. Turn the speed up, and blend about a minute, until completely smooth.
14. Transfer to a container, and repeat with the second half of the tomatoes.
15. (You may not need all the liquid.)
16. Season with 1/2 teaspoon salt and some pepper.
17. Taste for seasoning.
18. The tomatoes need to fit snugly in the baking dish in one even layer.
19. If there is too much room in the pan, the sauce will be thin and lose some of its intensity.

red onion, arbol, garlic, basil, oregano, tomatoes, extravirgin olive oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/yellow-tomato-confit-390949 (may not work)