Usually I’m waging a war against zucchini in the summer but this year it has been the tomatoes. I found this recipe and it looked good so I gave it a go and it was delicious! I sort of combined it with another recipe to make it a little easier and it came out great.
10 pounds Roma tomatoes
1 onion, sliced
4 cloves, garlic, peeled and cut in half if large in size
1/4 cup chopped fresh basil
2 teaspoons salt
1 Heat oven to 350. Brush 2 – 3 cookie sheets with sides, AKA jelly roll pans, with olive oil.
2 Cut tops of tomatoes off and then cut them in half. Scoop out the seeds and lay cut side down on prepared cookie sheets. Mix in garlic cloves and sliced onion on sheets with tomatoes. Brush lightly with olive oil and sprinkle with salt and pepper.
3 Place in oven and let roast until tomatoes just start to blacken on tops, about 30 – 40 minutes.
4 Remove from oven and let cool slightly then scoop into a food processor and process until smooth. I did it in about 3 separate batches in my processor. (Your sauce will be thicker if you use a slotted spoon to remove the tomatoes from the cookie sheet and avoid all the liquid on the cookie sheets as much as you can.)
5 Pour the processed tomato mixture into a large sauce pan. Add fresh basil and salt (if desired). Bring to a boil and then let simmer until mixture has thickened. (It won’t get really thick but it will get slightly thicker.)
6 Let cool then freeze or use.
inspiration from these two recipes: