4 pounds very red summer tomotoes (12-16)
1 pound sweet onions
5 large cloves garlic
1 teaspoon salt, more to taste
3 tablespoon chopped fresh basil
I made this increasing all ingredients until I had 2 cookie sheets full. As it got close to getting done I put all the sauce on one cookie sheet. It is the most delicious sauce I have ever tasted (well, except for basil pesto).
Peel tomatoes and chop. Chop onions and slice garlic. Toss together all the ingredients, including the juice of the tomatoes, and spread it all evenly over a large baking sheet with edges.
Put the tomatoes in a 375 degree oven and roast them for about 2-2 1/2 hours, stirring once after the first hour, then every 30 minutes or so. Most of the liquid will cook away, and the tomatoes will melt into a soft,thick, slightly carmelized marmalade. Its wonderful.
Serve this on pasta, with rice, on pizza, with polenta, in soups, in a quesadilla, as a spread on vegan french bread--alongside anything that goes well with tomatoes.