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Of all the recipes in this column, this is the most involved, because you have to cook the ingredients first before processing. But it is well worth the effort with its vibrant hue and deep flavor.
Yield: about 2 cups
2 tablespoons canola oil
1 medium onion, chopped
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
3 medium tomatoes, chopped (no need to core and seed, though the rough stem area should be removed)
30 ounces Tuscanini Diced Tomatoes
salt
freshly ground pepper, to taste
1/2 cup Gefen regular or light mayonnaise
Heat the oil in a large pan and add the onion. Cook, stirring occasionally, until the onion turns a golden brown. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the fresh and canned tomatoes, salt, and pepper. Cook over medium-high heat for about 20 to 30 minutes until all the liquid is cooked out and the mixture is very thick, stirring frequently as the water evaporates to prevent scorching.
Transfer the tomato mixture to a food processor. Add the mayonnaise and process until smooth. Divide among small containers to freeze, or scrape into one container and refrigerate. The spread can be kept in the fridge for up to two weeks.
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