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1
Preheat the oven to 400F.
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2
Scatter the red onion, chiles, garlic, and basil and oregano sprigs in a baking dish.
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3
Core the yellow tomatoes and place them, stem side down, on top of the onions.
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4
Sprinkle with 2 teaspoons salt, and pour the olive oil and 1 cup water over the tomatoes.
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5
Cook the tomatoes in the oven about 50 minutes, until they soften and blister.
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6
Remove the pan from the oven, and let cool 10 minutes.
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7
Strain the tomatoes and onions over a bowl, saving the juice.
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8
Discard the herbs and half the chiles.
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9
Transfer half the tomato mixture to a blender with 1/2 cup of the liquid.
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10
(You will need to puree in batches.)
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11
Process at the lowest speed until the tomatoes are pureed.
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12
Pour in more liquid, a little at a time, until the tomato confit is the consistency of heavy cream.
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13
Turn the speed up, and blend about a minute, until completely smooth.
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14
Transfer to a container, and repeat with the second half of the tomatoes.
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15
(You may not need all the liquid.)
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16
Season with 1/2 teaspoon salt and some pepper.
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17
Taste for seasoning.
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18
The tomatoes need to fit snugly in the baking dish in one even layer.
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19
If there is too much room in the pan, the sauce will be thin and lose some of its intensity.
