Payton’s Campari Sauce…

Campari Tomato Magic

½  cup     Olive Oil, no blended oils here people
5  lbs       Campari tomatoes, ¼’d & stems removed
¼  cup    Shaved Green Garlic, trim for stock
2  each    Carrots, washed, unpeeled, small dice
2  each    Leeks, white only, small dice
1  each    Vidalia Onion, small dice
3  each   Celery stalks, small dice
1  each   Roasted Anaheim Chile, minced
1  tsp      Chili flakes
1  pint    White wine to finish
2  Tbsp  Fish Sauce
2 Tbsp   Really good sherry vinegar

Preheat oven to 200-degrees.

In a large stock pot or small rondeau bring the olive oil to a medium heat and add mirepoix and brown.  When slightly caramelized add Green Garlic, Leeks, chili flakes and roasted Anaheim. Add white wine and simmer with veggies until reduced by half. Toss in tomatoes and bring to a simmer and slowly simmer for 10-15 minutes.  Throw it in your oven and puree with a wand mixer after a minimum 6-8 hrs at 200-degrees.  Check after 2 hours and add a touch of stock if needed.  The longer and slower this cooks the deeper and sweeter the flavor.  Be patient!

* Reserve all tops, greens & trim from veggies.  Cover the trim with cold water and bring to a boil.  Once at a boil, cover and turn off heat.  After 45 minutes of steeping, strain and chill.  Use for rice, cooking beans or other dried grains/legumes.