Ingredients:

3 pounds plum tomatoes, quartered lengthwise
1 large sweet onion, such as Vidalia, thinly sliced
2 large garlic cloves, minced
¾ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon black pepper
6 large fresh basil leaves, torn

Directions:

Place racks in upper and lower thirds of oven. Preheat oven to 375°F. Spray 2 large nonstick baking pans with olive oil nonstick spray.

Divide tomatoes, onion, and garlic evenly between prepared pans. Sprinkle evenly with salt, oregano, and pepper; lightly spray with nonstick spray. Toss to mix well.

Roast, stirring once or twice, until tomatoes and onion are lightly browned and give off an intense, sweet aroma, about 50 minutes, rotating pans after 25 minutes.

Let vegetables cool slightly. Pulse in food processor, in batches, until slightly chunky.

Use or refrigerate in covered container for up to 5 days.