Roasted Tomato Sauce
4 lbs. very red summer tomatoes (12-16 medium tomatoes)
1 lb. sweet onions
5 large cloves garlic
2 Tbs. fruity green olive oil
1 tsp. salt, more to taste
3 Tbs. coarsely chopped fresh basil
Peel the tomatoes by cutting a cross in the bottom of each one then put into boiling water for about a minute. Place tomatoes directly into cold water, then slip off their skins and trim them over a bowl to catch all the juice. Cut them into large chunks or wedges.
Peel and chop the onions, and peel and slice the garlic.
Toss the ingredients together, including the juice of the tomatoes, and pour into a large baking pan. Place in a 375 degree oven and roast for about 2 - 2 1/2 hours, stirring once after the first hour, then every 30 minutes or so. Most of the liquid cooks away, and the tomatoes melt into a soft, thick, slightly caramelized marmalade.
This is from The New Vegetarian Epicure, by Anna Thomas.
It is better fresh, but I always can some because it is soooo good. The only problem is that it cooks down to not much. I double the recipe and make it a few times each summer. Well worth the work, in my opinion.
Let me know if you like it!