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- 4 pounds Roma tomatoes, or other ripe tomato
- 1/2 cup diced onions
- 1 anchovy filet from a can (optional)
- 1 tablespoon minced garlic
- 1 tablespoon fresh oregano minced
- 1 tablespoon fresh basil minced
- 1 tablespoon fresh mint minced
- 1/4 teaspoon hot pepper flakes
- 1 teaspoon dry marjoram
- 1 teaspoon salt
- 1/4 cup extra virgin olive oil
- 1 6–ounce can tomato paste
- 2 tablespoons agave nectar (honey may be substituted)
- 1/2 teaspoon onion powder
- 1 tablespoon melted butter
- 2 tablespoons grated Parmesan cheese
- Preheat oven to 375 degrees F.
- Cut each Roma tomato in half the long way. If using other tomato types, use a tomato corer (like this one here) and remove core and discard. Then cut them in half from top to bottom.
- In a large bowl place tomato halves, diced onion, optional anchovy filet, garlic, oregano, basil, mint, pepper flakes, marjoram, salt and oil. Toss to combine then pour out onto a sheet pan. Arrange tomato halves cut side up and roast uncovered for one hour. Remove from oven, flip tomatoes and roast for 30 more minutes.
- (Note: different tomato varieties have different water content. The above step should be monitored. You are looking for a good deal of the water content to evaporate but not burn the tomatoes)
- Using a food mill (like this one), process the cooked tomatoes and all liquid through the mill, discarding seeds and skin left in the mill.
- To the pureed tomatoes, add the tomato paste, agave nectar, onion powder, butter and parmesan cheese. Stir to combine and adjust seasoning. Use on your favorite pizza or freeze in small plastic bags for later use.
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