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
Preparation
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.
