Ingredients:

• 3 pounds ripe organic plum tomatoes, halved
• 4 tablespoons extra virgin olive oil
• 2 cups chopped yellow onions
• 6 cloves minced garlic
• 2 cups fresh basil
• 1 quart chicken stock or water
• 28 ounces organic canned plum tomatoes in juice
• 1 tablespoon salt
• 1 teaspoon fresh thyme
• ¼ teaspoon crushed red pepper
• 1 ½ teaspoon ground black pepper
• 2 tablespoons expeller pressed canola oil

• Preheat oven to 275°
• Mix tomatoes, olive oil, pepper, and salt.
• Spread on baking sheet and bake 45 minutes.
• Sauté onions and garlic with expeller pressed canola oil and red pepper in 8-quart pot on medium-low heat. Cook for 15 minutes or until onions brown.
• Add canned tomatoes, chicken stock or water, basil, and thyme.
• Add baked tomatoes with liquid on baking sheet.
• Bring mix to a boil and simmer uncovered for 40 minutes.
• Mix in a food processor with the largest blade.
• Serve hot or cold.