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Ingredients
  • subheading: Per Half Sheet Pan:
  • 3 to 4 pounds roma tomatoes cored and quartered
  • 3 to 4 pounds beefsteak or vine ripe tomatoes cored and quartered
  • 2 onions peeled, root end removed, cut into wedges
  • 1 head garlic peeled and left whole
  • 1 bunch thyme leaves stripped from the stems
  • 1 bunch oregano leaves stripped from the stems
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • subheading: Also needed:
  • 1 cup to 1 ¾ cups pinot noir or pinot grigio or ¾ cup balsamic vinegar mixed with ½ cup water
Steps
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