MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: ROASTED TOMATO SAUCE
  Categories: Sauces
       Yield: 2 Cups
  
       4 lb Tomatoes; very red & fresh,
            -about 12-16 medium
       1 lb Sweet onions
       5 lg Cloves garlic
       2 tb Fruity green olive oil
       1 ts Salt; or to taste
       3 tb Basil, fresh; coarse chopped
  
   Peel the tomatoes in the usual way: Cut a cross in the bottom of each
   one with a sharp knife and put them into boiling water for 1 minute.
   Remove them from the hot water directly into cold water, then slip
   off their skins and trim them over a bowl, catching all the juice.
   
   Cut the tomatoes into large chunks or wedges. Peel and chop the
   onions. Peel and slice the garlic cloves.
   
   Toss together all the ingredients, including the juice of the
   tomatoes, and spread it all evenly over a large bakig sheet with
   edges.
   
   Put the tomatoes in a 375 degree oven and roast them for about 2 to 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 caramelized marmalade. It’s wonderful.
   
   Serve this on pasta, wiht rice, on pizza, with polenta, in soups, in a
   quesadilla, in an omelet--alongside anything that goes well with
   tomatoes.
   
   Source: “The New Vegetarian Epicure” by Anna Thomas
  
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