Another Tomato Sauce that's Kinda Sweet and Kinda Spicy but Not Too Much

15 roma tomatoes, halved lengthwise
6 shallots, slice thick
6 cloves garlic, smashed
5 anaheim chiles, halved lengthwise, all seeds and most ribs removed
1 Tbsp salt
1/4 cup xv olive oil

- toss together and transfer to roasting pan; make sure tomatoes are skin side down in pan
- roast at 350 for 30 minutes
- remove skins from tomatoes and puree all in blender with:

1 1/2 cups roasted mushroom juices
1 cup xv olive oil
1/2 cup cider vinegar
1/4 cup honey
1 Tbsp salt
2 tsp pimenton dulce