10ozSpaghettior whatever pasta you desire, cooked per instructions
Instructions
Preheat the oven to 375 degrees.
Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes. Heat a large pot of water until boiling. Add the tomatoes and boil for 10-15 seconds. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.
Cut the tomatoes in half and place them on a baking sheet lined with tin foil. Sprinkle the onion chunks around the tomatoes. Place the garlic cloves inside the tomato halves. This protects the garlic from burning and infuses the tomato with the roasted garlic flavor (YUM).
Sprinkle the herbs and seasonings all over along with the sea salt and pepper to taste. Drizzle with olive oil and place in the oven for 30-40 minutes or until the tomatoes, onions and garlic are tender, sweet, and juicy. Be careful not to overcook them because the tomatoes will dry up.
Place the tomatoes in a large Dutch Oven along with a can of crushed tomatoes and puree with an immersion blender. Taste and re-season with sugar (if desired), basil, oregano, salt, or pepper, if needed.
Cover with a lid and simmer for 2-4 hours. Add fresh basil and parsley then serve. Top with Parmesan cheese and more basil. Enjoy!