I used diced tomatoes–it was what I had on hand. I stopped after the roasting, tossed everything in a bowl, then put it in the fridge until today. This afternoon, I pulled it out and took it through the blend and strain stage. Then this evening simply heated it up.

I loved the flavor!

I will say it was really thick–my husband compared it to barbeque sauce. In fact, I’m thinking of using the leftovers as a fish topping. . . .

Also, I’d say it serves two easily, four as a small side. I’d have a hard time getting six bowls from what I got. I don’t know if that’s a difference from diced vs. whole tomatoes, or my drawn out preparation, or just the way it is.