2 tablespoons olive oil
12 cloves garlic, finely chopped
3 onions, finely chopped
Four 28-ounce cans diced tomatoes
1 1/2 cups red wine vinegar
3/4 cup honey
3/4 cup brown sugar
Salt and pepper
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped garlic
1 ounce fresh basil leaves
2 cups mayonnaise
2 cups yellow cornmeal
2 cups flour
4 tablespoons Cajun spice
2 tablespoons salt
2 cups vegetable oil
2 to 3 green tomatoes
2 cups flour
2 cups buttermilk
8 slices sourdough bread
1 cup arugula
8 slices Pepper Jack cheese
1/4 onion, thinly sliced
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