When we decided we were done with tomatoes...

This summer we had one last harvest of tomatoes, there were not enough to can and at that point we were pretty done with tomatoes.  A friend of mine on Facebook had posted that she had made a roasted tomato marinara. She proclaimed how easy it was and yummy it smelled.  I'm here to share - so easy, and also smelled really good.  This recipe you can really tweak to what your family likes.  I'm sure there is a way you should be able to can this - but I froze it.  I didn't make a giant batch, but I think next year - that certainly will be an option.  Sure is easier to roast a whole cherry tomato than to cut them up for salsa.

Roasted Marinara Sauce
Ingredients
8 c. cherry tomatoes or 24 medium tomatoes
2 medium onions, quartered
8-10 garlic cloves, peeled
olive oil
salt
basil leaves
1-3 cans tomato paste, optional
Wash and stem the cherry tomatoes or wash and core the whole tomatoes. Split them evenly, in a single layer, between 2 9×13″ baking dishes. The larger tomatoes can be left whole; they will break down during the roasting process. Toss the quartered onions and peeled garlic cloves evenly between the two pans. Drizzle with olive oil and season generously with salt.
Roast at 425 for 30-40 minutes. The timing isn’t an exact science. The combination will smell incredibly fragrant, and the tomatoes and onions will look wrinkled, roasted, and slightly charred. For a thicker sauce, cook longer and stir occasionally to keep from burning. Remove the pans from the oven and set on the counter to cool for 10-15 minutes.
Place a large colander inside a large bowl and dump the pans into the colander to strain out the juice. Set the juice aside.
Scoop the tomato mixture into the bowl of a blender or food processor; add the basil leaves. Puree until it reaches the desired consistency. Dump the pureed tomato sauce into the reserved juice and stir until thoroughly combined. Season with additional salt, if needed. (You could also add tomato paste if you desire a thicker sauce.)
Serve immediately as pasta or pizza sauce or freeze in plastic containers or bags for later use.