Ingredients

• 27 roma tomatoes
• 1 medium onion, quartered
• 10 garlic cloves, peeled
• olive oil
• kosher salt
• freshly cracked pepper
• about 1/8 c. fresh basil leaves
• 1 (6 oz.) can tomato paste
• 1 t. to 1 T. balsamic vinegar

Instructions

Wash the tomatoes. Cut them in half and remove seeds. Save seeds and strain the juice from the seeds.
Place the tomatoes in an ungreased 9 x 13 pan. Add onions, garlic, and basil leaves to pan. Pour a good quantity of reserved tomato juice over vegatables. Sprinkle all with kosher salt and freshly cracked pepper. Drizzle with olive oil and toss with your hands to combine.

Roast at 425 degrees for 35-40 minutes. Remove and cool for about 10 minutes.

Remove vegetables and herbs with a slotted spoon to a food processor. Whir to a fine texture. Add tomato paste and balsamic vinegar. Whir to combine.

Transfer most of the sauce to a separate bowl and blend with an immersion blender to a smooth texture. Taste to test for the right texture. Add back in the reserved sauce, and stir to combine.

Serve immediately or freeze for later.