2 cups canola oil or other neutral oil
2 vine ripe tomatoes - quartered
1 roast red pepper - chopped
6 cloves garlic - peeled
1 shallot - peeled and quartered
6 sprigs oregano
10 basil leaves
2/3 cup red wine vinegar
Fresh ground black pepper & salt to taste.

Method: Place the oil, tomato, red pepper, garlic, shallot, basil and oregano in a medium saucepan over medium-low heat and bring the oil up to a temperature that begins to stew the ingredients. Simmer in the oil for 30 minutes. Remove from the heat and carefully remove the oregano from the mixture then allow the the remaining mix to cool. Once cool, pour into a blender and mix until thoroughly pureed. Slowly add in the vinegar, taste and adjust seasonings.