Ingredients
8 c. (4 lbs) Roma tomatoes, quartered
1 c. yellow onion, chopped
4 cloves garlic, whole
2 tsp. kosher salt
1 tsp. red pepper flakes
1 tsp. sugar
1/2 c. olive oil
1/2 c. fresh basil, chiffonade
Preparation
-Preheat oven to 450 deg. -Combine tomatoes, onion, garlic cloves, salt, pepper, and sugar in a lge. casserole dish -Toss with olive oil and roast 35-40 min. until tomatoes have softened. -Remove from oven and mash with potato masher, keeping tomatoes a bit chunky. -Stir in basil
