Roasted Portobello Mushroom with Fire-Roasted Yellow Tomato Puree

Ingredients

• 8 lg Portobello mushrooms

• 1 1/2 med yellow tomatoes, chopped

• 2 tsp extra virgin olive oil

• 1/4 tsp sea salt

• 1/8 tsp freshly ground black pepper

• 2 Tbsp diced yellow onion

• 1/2 Tbsp minced garlic

• 1 tsp extra virgin olive oil

• 1/2 Tbsp finely chopped fresh basil

• 1/8 tsp cane sugar

• 1/2 Tbsp fresh lemon juice

Marinade

• 1/4 cup plus 2 Tbsp red wine vinegar

• 1 Tbsp Dijon mustard

• 1 Tbsp cane sugar

• 1/4 tsp freshly ground black pepper

• 3/4 tsp dried basil

• 3/4 tsp dried oregano

• 1/2 tsp sea salt

• 3/4 cup water

• 2 1/2 Tbsp chopped fresh basil

• 1/2 Tbsp minced garlic

• 1/4 tsp garlic granules

• 1/4 cup extra-virgin olive oil

Red Bell Pepper Reslish

• 1/2 cup diced red onion

• 2/3 cup diced red bell pepper

• 1/2 cup white vinegar

• 1/2 tsp sea salt

• 1/2 Tbsp cane sugar

Instructions

1. Preheat oven to 400F. Wash and de-stem mushrooms. Lightly score underside of each mushroom.

2. Place all ingredients for marinade in a blender container, except for olive oil and puree until smooth and consistent throughout. While blender is running, slowly add all of the olive oil in a steady stream until emulsified in the marinade.

3. Place mushrooms in a large glass baking dish, pour marinade over mushrooms and marinate for 2 hours in a refrigerator.

4. In a large bowl, toss yellow tomatoes with 2 teaspoons olive oil, salt and pepper. Spread on a cookie sheet and roast in oven for 35 to 40 minutes, or until golden-brown in color.

5. In a small sauté pan combine garlic, onion and 1 teaspoon olive oil and sauté until onions are translucent.

6. Place roasted tomatoes, sautéed onions and garlic, basil, cane sugar and lemon juice in a food processor and puree until smooth.

7. Combine all ingredients for relish in a small saucepot over medium-high heat and simmer until liquid has evaporated.

8. Remove mushrooms from marinade and discard excess marinade. Place on baking sheet and roast for 5 to 10 minutes, or until mushroom is soft. Serve 2 mushrooms with 2 tablespoons tomato puree and 1 tablespoon bell pepper relish.