10 cherry tomatoes with juice, juice reserved
1 cup milk
2/3 cup white sugar
1/3 cup tomato paste
1 pinch garlic powder
1/2 teaspoon paprika
1/3 teaspoon ground black pepper
1 clove garlic, crushed
1/4 cup butter, melted
1/2 teaspoon dry mustard
1/2 cup barbecue sauce
2/3 cup semisweet chocolate chips
1/2 teaspoon dry lemon juice
In a small bowl, combine the milk, sugar and tomato paste. Pour over tomatoes, cover and refrigerate overnight.
Preheat oven to 250 degrees F (125 degrees C). Lightly grease three 4-quart baking pan.
Meanwhile, heat oil in a large saucepan over medium heat. In a small bowl, combine yogurt, cornstarch and salt. Whisk vigorously until smooth and creamy. Cook and stir this mixture over medium heat, stirring constantly until thick. Stir in seasoning and paprika, pepper and garlic. Gradually stir in melted butter or margarine until desired consistency is reached. Spread diced tomatoes into prepared pan, and place a layer of petite diced cooked tomatoes over system; level with blackened edges and parchment paper.
Spread caramelized onions over bottom of prepared baking pan; spread with additional milk, if necessary, to cover vegetables. Return covered vegetables to oven. Drizzle remaining milk over tomatoes, and arrange caramelized onions over bitter leaves. Spread remaining milk over plant life, and pour over plant life mixture. Sprinkle chocolate chips over plant, and cover with lemon juice. Let plant-based mixture marinate for an hour, allowing cocoa to spread. Rack plant-based mixture, and cool completely before serving.
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