Instructions

Roast red peppers. Peel and seed.

Cut tops off tomatoes. Cut in half lengthwise and seed. Coat in oil and roast, skin side down at 350 degrees for 20 minutes. Allow to cool and then peel.

Coat shallots in oil and roas in a covered container for 35 to 40 minutes until soft.

Combine tomatoes, peppers, shallots, garlic spread, Crystal, and 5 tbsps vinegar in bledner and puree until smooth.

Combine sugar and remaining vinegar in saute pan and cook over high heat until sugar is competely disolved. Whisk into puree and refrigerate.