Olive Oil, about 2 to 3 tablespoons
4 to 5 Lbs firm-but ripe Tomatoes, cut in half, (Roma, Ace or other beefy tomatoes are best)
Kosher Salt
1 to 2 tablespoons puréed Roasted Garlic
2 to 3 tablespoons Italian Herb Mix, fresh herbs can be substituted, (such as a combination of fresh Basil, Oregano & Italian Parley, chopped)
1 tablespoon (or more) Tomato Paste
White Pepper
Sprinkle with the cut onions over the tomatoes
Drizzle with oil, to cover, about 2 tablespoons
Sprinkle tomatoes with the salt
Roast the tomato/onion mixture until the juices in the pan have evaporated & the onions begin to caramelize, about 1 to 1½ hours, may have to turn once during cooking time
Remove the tomatoes from the oven and cool slightly
In a medium sauce pan, warm the roasted garlic purée
Add the tomato/onion mixture in a medium to large stock pot, and bring to a boil & add 1 tablespoon of the Italian herb mix
Lower the heat to a simmer, and cook for about 20 minutes until the sauce has reduce by about ¹/3
Taste to adjust seasonings, adding salt & white pepper if needed and more Italian herb mix
Add the tomato paste and cook for additional 15 to 20 minutes, stirring on occasion
If sauce it bitter, add a pinch of brown sugar or granulated sugar
Put the tomato sauce thru a food mill, and return the sauce back to pan, simmer and taste to adjust seasonings
Store in airtight container until ready to use
Refrigerate
Recipe can be doubled or even tripled
Nutrition Information (per cup): Calories 146.4/Total Fat 14.5g/Saturated Fat 2g/Sodium 25mg/Total Carbohydrate 20g Dietary Fiber 1.4 g/Protein 3.1 g/Vitamin C 58%/Calcium 51.5% Iron 1.4%