I made this stuff in under two hours, and for one of those hours I was out of the house while the pan full of roasted goodness was cooling. Also I strongly dislike onions but I used an entire onion for this recipe and it was incredible so do not skip the onion no matter how you feel unless you are allergic.
Makes two servings (or one if you’re super hungry)
– 1 small red onion (thinly sliced)
– 4 cloves of garlic
– 4-6 small fresh tomatoes
– 2 tbsps olive oil in the pan (use a casserole dish or something with a raised lip)
– 1 tbsp salt.
Cut the tomatoes in half and dice the onions up really small, throw it in the pan like this pic with the garlic. Roast it at 400 for 30-35 mins. Let the pan cool down on a safe surface after you take it out of the oven for at least an hour, cover it if you have hungry cats or dogs. AFTER it is cool enough for you to touch the tomatoes and not burn yourself, scoop it all out of the pan and throw it in all into a blender for 30 seconds or until the sauce is smooth. Magic. Take the sauce out of the blender and reheat on the stove or just put it directly on whatever you want, like eggplant noodles or regular noodles.
Special note: I did not have a single herb to throw into this sauce when I was making it last, but that’s ok, it was still delicious. Just noting that it could have used some herbs probably, not sure which ones though.