Mandragora Sauce

Mandragoras“Upon consuming this vegetable, one loses interest in all, the will to act… quite gone. Recognized as a highly effective reagent for inducing languidness. The manner of its use is up to you. It is the lowly tomato stalk, and by all rights should be thrown away.”

—bestiary entry, FFXII

  • 5 pounds fresh tomatoes, washed well and stems removed
  • 1 large yellow onion, quartered lengthwise and sliced crosswise (about 2 cups)
  • 1 fennel bulb, ends removed, halved, and sliced thickly
  • 1 head of garlic (about 8-12 cloves), peeled
  • ¼ cup olive oil
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon sea salt
  • 1 teaspoon turbinado sugar
  • Freshly ground black pepper, to taste
  • 2 large basil sprigs
  • 2 fresh oregano sprigs

Preheat smoker or oven to 425 degrees. Spread tomatoes, onion, fennel, and garlic on a baking sheet (you may need two) and cook for about 1 hour, until tomatoes are beginning to break down and onion is lightly browned. Let cool slightly before transferring to a blender or food processor (you might have to do this in batches). Blend until combined.

Heat olive oil in the pot over medium heat until it begins to shimmer, then add red pepper and cook for about 1 minute, until fragrant. Pour the tomato puree back into the pot and add ½ cup water, salt, sugar, and pepper. Stir well, tuck in basil and oregano sprigs, and simmer over medium-low heat for 1 hour. Check flavor and add more salt if necessary. Continue simmering for about 1 more hour until the consistency is as thick as you like it.

Remove basil and oregano. Let the sauce cool, then pour into freezer-safe containers and freeze for up to 4 months. Can be used as a pasta or pizza sauce.

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