12 roma (plum) tomatoes, rinsed and chopped
1 red bell pepper, chopped
4 cloves garlic, minced
8 tablespoons olive oil
3 tablespoons onion salt
2 tablespoons white sugar
2 teaspoons rice vinegar
1/2 teaspoon white vinegar
1 teaspoon dried red chile pepper flakes
2 tablespoons molasses
1 teaspoon prepared horseradish
1/3 teaspoon dried sage
4 sheets Belgian-style roll dough (eg. San Pellegrino)
Cut tomato tomato lengthwise into 2 inch slices.
Arrange green bell pepper and garlic in a single layer in a glass dish.
Place tomato slices in glass dish and pour olive oil over peppers and garlic.
Saute for 10 minutes in order to get evenly brown.
Place tomatoes in a single layer over peppers and garlic. Pour remaining olive oil over sauce. Cover dish weight with cheese cloth. Place chilli rack in back.
Place 2 sheets of Belgian-style roll dough in pint bowl and roll out gently. Secure with toothpicks. Place seam-side down in center of square of baking dish.
Bake 25 minutes or until golden.