Recipe: Not Uncle Rocco's tuna

 

Not Uncle Rocco's tuna

Total time: 45 minutes, plus roasting and cooling times for the tomatoes

Servings: 4

Note: Adapted from Molly O'Neill's "One Big Table," from Cara Mia Constantine.

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Roasted tomato sauce

4 tomatoes, cored, halved and seeded

6 garlic cloves, minced, divided

1 teaspoon minced fresh thyme

1/2 teaspoon sugar

Salt and freshly ground black pepper

1 teaspoon olive oil

2 teaspoons chopped fresh tarragon

1. Heat the oven to 300 degrees. Place the tomatoes on a baking sheet and sprinkle half the garlic, plus the thyme, sugar, one-fourth teaspoon salt and one-eighth teaspoon pepper. Bake until the tomatoes are shriveled, 3 to 31/2 hours. Cool to room temperature.

2. Coarsely chop the tomatoes. In a medium skillet, heat the olive oil over medium heat and cook the remaining garlic until it softens, about 2 minutes. Stir in the tomatoes and the tarragon and cook for 2 minutes. Season with salt and pepper to taste.

Pickled onions

1 quart water

1/2 cup white wine vinegar