Preheat oven to 200 degrees F.
Cut the tomatoes in 1/2 and place them, cut-side down, on a baker's rack set in a roasting pan Drizzle the tomato halves with 3 tablespoons olive oil and roast for 1 to 1 1/2 hours, until the tomatoes are roasted to a dark red. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.
Cut the roasted tomato halves into quarters. Serve hot; toss with 3 tablespoons of olive oil and 2 tablespoons of vinegar, or the attached essences, and serve.
Ancho Chile Essence:
Break the chiles apart. Remove the stems and seeds. If the chiles are still pliable, dry them in a warm oven (200 degrees) for about 1 hour, until they are very brittle.
Transfer the chiles to a blender or spice grinder. Blend at high speed for at least 1 minute, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
Store in a tightly sealed jar away from light for up to 3 months.
Recipe courtesy Sally Schneider
Yield: 1/3 cup
Smoky Tea Essence:
If you are using tea bags, cut them open. Empty the tea into a blender or spice grinder. Blend the tea for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
Store in a tightly sealed jar away from light for up to 3 months.
Recipe courtesy Sally Schneider
Yield: 1/3 cup
Wild Mushroom Essence:
Break the mushrooms into 1/2-inch pieces and place in a blender or spice grinder. Blend for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
Store in a tightly sealed jar away from light for up to 3 months.
Recipe courtesy Sally Schneider
Yield: 1/3 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	132.27 Kcal (554 kJ)
Calories from fat	96.39 Kcal
		% Daily Value*
Total Fat	10.71g	16%
Cholesterol	0.16mg	0%
Sodium	352.35mg	15%
Potassium	22.72mg	0%
Total Carbs	12.87g	4%
Sugars	2.37g	9%
Dietary Fiber	2.29g	9%
Protein	1.54g	3%
Vitamin C	0.4mg	1%
Vitamin A	4.1mg	135%
Iron	0.1mg	1%
Calcium	14.2mg	1%

Amount Per 100 g
Calories	348.76 Kcal (1460 kJ)
Calories from fat	254.16 Kcal
		% Daily Value*
Total Fat	28.24g	16%
Cholesterol	0.42mg	0%
Sodium	929.08mg	15%
Potassium	59.89mg	0%
Total Carbs	33.94g	4%
Sugars	6.25g	9%
Dietary Fiber	6.03g	9%
Protein	4.05g	3%
Vitamin C	1mg	1%
Vitamin A	10.7mg	135%
Iron	0.3mg	1%
Calcium	37.5mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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