Yield: Makes 2 cups.
- 3 lemons, thinly sliced and seeded
- 3/4 cup EVOO
- 1/4 cup chopped shallots
- 1 tablespoon honey
- 1 teaspoon chopped fresh rosemary
- Toss lemons with 1 tbsp. EVOO. Bake on parchment-lined sheet at 400 degrees for 20 minutes. Puree with shallots, honey, rosemary and remaining EVOO; season.