Ingredients

4 kg roma Tomatoes 2 kg spanish Onions 3 medium Eggplants 20 basil leaves Olive Oil ¼ cup Balsamic vinegar Fresh thyme, finely chopped Garlic, finely chopped Sugar Salt & cracked black pepper

Description

Slow Roast Tomatoes In Oven Over Night (on Slow Heat About 8 Hours) The Next Day, Cut Each Onion Into 8 And Place On A Lightly Oiled Tray Drizzle With Some More Olive Oil, Some Balsamic Vinegar, Garlic, Thyme, Salt And Pepper. Bake In Oven Until Slightly

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