Ingredients
24
plum (Roma) tomatoes, stem end trimmed off, halved lengthwise
1/4
cup olive oil
1
tablespoon salt
1/2
teaspoon crushed red pepper flakes
2
large onions, peeled and thickly sliced (3/4 inch)
2
bulbs garlic, root end sliced off
Preparation
Heat oven to 425°F. Line 2 rimmed cookie sheets with foil. Spray each with cooking spray.
In large bowl, toss tomatoes, olive oil, salt and pepper flakes. Arrange cut side up in one layer, tightly packed in rows, on pans. Transfer onions, without separating into rings, to pan. Press cut side of garlic into the oil, and place on pan. Scrape remaining oil mixture onto onions.
Roast 55 minutes to 1 hour 15 minutes or until tomatoes are charred on edges and onions have browned.
Squeeze garlic cloves from skins, and place in blender. Working in batches, add tomatoes, onions and pan juices to blender. Blend until smooth, starting low then working up to high speed, 30 to 60 seconds. Transfer to large glass or stainless steel bowl. Repeat with remaining tomatoes, onions, garlic and pan juices.
Cover loosely with plastic wrap, and refrigerate about 30 minutes or until lukewarm. Transfer in 1-cup portions to freezer containers or 1-quart resealable freezer plastic bags. (If using freezer bags, squeeze out excess air before sealing. Lay bag flat on cookie sheet, and freeze.) Freeze up to 3 months. Thaw overnight in refrigerator or in microwave on Medium (50%) 3 to 5 minutes or until completely thawed, then use immediately.
