Mostly Homemade Pomodoro

This sauce is killer. I just served it to friends for dinner yesterday and they couldn’t get over it. It’s legit homemade, but the hack part is that I added a cup of my favorite jarred sauce to the final step in the food processor (big deal). What’s great about that is that is that you can easily multiply the quantity if you’re having more guests than you expected. It also adds a kick if you choose to add a spicy Fra Diavolo sauce. This little trick also smooths out the sauce, in case younger, picky eaters get freaked out by the slightest hint of an actual vegetable. Best of both worlds, folks; the unbeatable smell and prep of fresh tomatoes, garlic, and onions, and a smooth, flavorful sauce that will leave fork twirlers (like myself) super satisfied. Be very proud of your homemade efforts here. This freezes well. It makes a great dip for zucchini sticks, garlic bread/focaccia, and fried fish tenders.

Ingredients:
10 to 12 ripe, firm large vine tomatoes cut into quarters or sixths (if very large)
4 big fresh garlic cloves, cut in quarters
2 cups chopped white or yellow onion
Cup fresh basil
A cup of your preferred jarred tomato sauce
Olive oil, salt, pepper

Oven to 415. Mix the tomatoes, garlic, onions, 1/3 cup olive oil, 1 1/2 salt, 1 tsp pepper in a large pan. Roast until tomatoes begin to lightly brown, about 45 min. The tomatoes give off liquid, which kept my onions and garlic from browning/burning. Watch the onion though after 30 minutes, since each oven is different. It’s important the tomatoes cook thoroughly to bring out all their delicious flavor. Let cool to release steam, about ten minutes.
Add all contents of pan to a food processor, juice included. Add another 1/3 cup olive oil, the fresh basil (keep a couple perfect leaves for garnish), the cup of sauce, and pulse a few times to combine but keep some texture. Adjust salt and pepper to taste. I added 1/2 tsp each of salt and pepper. Check you out, creating your own little Italian bistro!