roasted tomato sauce with basil

i love blogs with fun recipes. my friend recently passed this one on to me. i made it last night and it is DELICIOUS! thanks joanna!

1 1/4 lbs., plum tomatoes, (about 8 tomatoes) cored and halved
1 large yellow onion, peeled and quartered
3 garlic cloves, unpeeled
6 TBS olive oil
sea salt and freshly ground pepper to taste
6 fresh basil leaves, cut into thin strips
1 TBS balsamic vinegar

preheat oven to 400.
place tomatoes, onion, and garlic on a large baking sheet with sides. drizzle with 3 TBS olive oil, season with salt and pepper and toss to coat. roast for 30-35 min., stirring occasionally, until the tomatoes are shriveled and the onion is soft and lightly brown.
remove the garlic and onion from the baking sheet and scrape the tomatoes and juices from the baking sheet into the bowl of the food processor fitted with a metal blade. peel the garlic cloves and drop them into the food processor with the tomatoes. remove any stems from the onion and add them to the food processor. pulse for about 1 min., until the sauce is almost smooth but still has some texture. add the basil, balsamic vinegar and remaining 3 TBS olive oil and pulse to combine. transfer the tomato sauce to a small bowl and season with additional salt and pepper to taste. use immediately or refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.

other tips from joanna: you can play around with each batch. sometimes she adds more garlic, or more balsamic to give it a different taste. this year she roasted some bell peppers and eggplant at the end then threw them in and mixed them just a little so that the sauce was chunky.

enjoy!!!!!