In any case, the theme is fantasy and this was the first thing that popped into my mind. Tomato Sludge. Despite its dreary sounding name (intentional), it's a food that covers so many bases, it HAS to be a fantasy. But it's not!!
It's gluten-free, lactose-free, added sugar-free, organic, easy, economical, amazingly useful and above all, absolutely delicious.
Here is how you make it:
On rimmed baking sheet or glass casserole dish, pour out a few glugs of olive oil and swirl to coat the bottom. Pick a pan that will hold all the tomatoes without many empty spots. A little crowding is fine.
Add halved or quartered tomatoes, ( add some grapes, figs, peppers, a few stone fruits; whatever is on hand). A few shakes of oregano and basil are fine but not necessary. A little salt and pepper if you choose.
Garlic. Lots. Peeled and stirred in so it is buried under the tomatoes. This keeps it from burning.
Roast at 350 for a few hours. Stir it once the tops of the fruits are black/brown and keep an eye on it at the end. You want it to be jammy--but not burnt.
This is optimal. The goo (frond) in the corner is still soft and easy to scrape off the pan, but it's not watery. Scrape off the pan with a spatula into a bowl. Taste and adjust salt and pepper. A splash of balsamic vinegar if you like. Sometimes I run an immersion blender through it and sometimes I don't. Just depends on the texture you prefer.
Pack into jars for the fridge OR zip-lock bags for the freezer. This becomes the base for every chili, pasta sauce, pizza, lasagne, stew you can think of. I like it instead of ketchup on a burger. Mix with some horseradish and it's a cocktail sauce. Spoon it straight from the jar over a disk of goat cheese and eat with crackers; it's a dinner you will crave.