Roasted Tomato Sauce
- 3 lbs (about 18) plum tomatoes, cut in fourths lengthwise
- 1 large Vidalia onion, halved lengthwise, then sliced crosswise
- 1 Tbsp. balsamic vinegar
- 3 garlic cloves, minced
- 3/4 tsp. salt
- 1/4 tsp. freshly ground pepper
Adjust the racks to divide the oven in thirds. Preheat the oven to 375. Spray 2 large nonstick baking pans with olive oil nonstick spray.
Arrange the tomatoes and onion in single layers on the pans. Sprinkle with the vinegar, garlic, salt, and pepper, then spray lightly with olive-oil nonstick spray. Roast, switching the pans from one shelf to the other halfway through the cooking, until the tomatoes and onion are lightly browned and have an intense, sweet aroma, 50-55 minutes.
Transfer the tomatoes and onion to a food processor: pulse until the mixture is combined but still a bit chunky.