Roasted Roma (and San Marzano) tomatoes

These are delicious. I stumbled on this recipe last year and Oh. My. Goodness. I planted a ton of Romas this year just to make this "sauce". I decided to add San Marzano tomatoes to this recipe, but you don't have to!

I always can this recipe. I have never served it fresh. If you are going to can these lovelies, add 2 tablespoons of lemon juice before canning and 1-2 Tablespoons brown sugar BEFORE SERVING.

You will need:
As many Roma tomatoes as you like
Salt
Pepper
Diced onion (about 1/4 amount of tomatoes)
4-8 cloves of garlic
Italian seasoning

Lemon juice for canning
Brown sugar for serving

This is pretty simple! Turn on your broiler and while it is warming up, get your tomatoes ready. Slice off the top and core them. This makes it much easier to seed them later. Place the tomatoes on a sheet along with the garlic (as much as you like) and put them in the oven under the broiler. Broil until the skins are brown and bubbly.

Remove from the sheet and put tomatoes and garlic in a paper bag until they cool enough to handle. About 15 minutes.

Remove skins from tomatoes once cool. Slice and seed tomatoes. Remove garlic from papery skins. Combine all ingredients in a pan; tomatoes, onion, garlic, salt, pepper and Italian seasoning to your liking. Heat to boiling.

If you are going to can this, do it now. Add the lemon juice and process for 1 hr 25 min in a boiling water canner. To serve from canned, warm over medium heat, smush tomatoes and add at least 1 Tablespoon of brown sugar.

To serve fresh, just smush the tomatoes and add the brown sugar.

This stuff is like crack. I use it all the time. It works with beef and chicken. It is good without meat.

Try it and you will never buy canned sauce. Ever.