Roma Tomato Sauce Recipe

2 cans (28 oz each) whole plum tomatoes
5 fresh plum tomatoes
2 small onions, chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons brown sugar
4 tablespoons chopped fresh basil leaves
4 teaspoons cornstarch mixed with  2 tablespoons water
Salt and freshly ground black pepper, to taste

Yield: 4 - 6 servings

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Preparation

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Preheat the oven to 325°F

Strain the canned tomatoes and reserved liquid.  Place strained tomatoes on a baking sheet together with the whole fresh tomatoes, and roast for 15 minutes.

Meanwhile, in a separate pan, sauté onions and garlic in olive oil until translucent. Add the juice from the canned tomatoes, the brown sugar, and the chopped basil, and bring to a simmer.

Remove tomatoes from oven.  Cool slightly.  Peel the fresh tomatoes, then seed and cut into 1/2" chunks.  Add, along with the canned tomatoes, to the onion and garlic mixture. Thicken with cornstarch mixture to keep the sauce from separating, and simmer 5  minutes. Season to taste with salt and pepper.