Ingredients

3 lbs fresh tomatoes

2 cloves fresh garlic

1 tablespoon fresh ground black pepper

24 ounce can Italian plum tomatoes

1 bunch fresh basil

Sea salt

Excellent quality extra virgin olive oil

1 large vidalia onion

Preparation

  • Quarter the tomatoes and place on a sheet pan.
  • Add 1 garlic clove, sliced.
  • Add a pinch of the ground black pepper.
  • Remove skin of onion and cut into 1" pieces, add to sheet pan as well.
  • Roast in preheated 350-degree oven for 25 minutes-this will caramelize the tomato and onion while intensifying flavor.
  • In a stockpot add the remaining garlic and roasted vegetable mixture.
  • Add chopped bunch of basil and can of tomatoes-all hand crushed.
  • Bring to a boil, let simmer for 20 minutes.
  • By now the tomatoes should have broken down a bit. Feel free to puree with a hand blender or leave hearty.
  • Add salt and pepper if needed.
  • Serve with good Italian ciabatta bread.