8 c cherry tomatoes or 24 medium tomatoes- 2 med onions, quartered
- 8-10 garlic cloves, peeled
- Olive oil
- Salt
- Basil leaves
- 1-3 cans tomato paste
Wash and stem the cherry tomatoes or wash and core the whole tomatoes. Split them evenly, in a single layer, between 2 9×13″ baking dishes. The larger tomatoes can be left whole. Toss the quartered onions and peeled garlic cloves evenly between the two pans. Drizzle with olive oil and season generously with salt.
Roast at 425 for 30-40 minutes. For a thicker sauce, cook longer and stir occasionally. Remove the pans from the oven and set on the counter to cool for 10-15 minutes.
Place a large colander inside a large bowl and dump the pans into the colander to strain out the juice. Set the juice aside.
Scoop the tomato mixture into the bowl of a blender or food processor; add the basil leaves. Puree until it reaches the desired consistency. Dump the pureed tomato sauce into the reserved juice and stir until thoroughly combined. Season with additional salt, if needed. Add tomato paste, as much as need for the desired thickness of the sauce.
Serve immediately as pasta or pizza sauce or freeze in plastic containers or bags for later use.
