Okay. Real talk. I have a tomato explosion in my backyard. This happens every year.
The plants look so cute and small when you put them in the ground, so you plant a few to make sure you get enough tomatoes. It isn't summer unless you have lots of tomatoes, right?! And then... BAM! ONE MILLION TOMATOES IN YOUR GARDEN!
I planted a San Marzano knock-off this year, the name of which I'm a little embarrassed to admit that I did not remember or write down. So much for my self-proclaimed "Master Gardener" status. Anyway, all this means that it's time to make tomato sauce.
*Note: I tried to make this really scale-able depending on your garden surplus
2 pounds of tomatoes
1/2 onion, diced
3 cloves garlic
1/2 cup basil
1/2 cup parsley
14 cup grated parmesan cheese
1/2 teaspoon balsamic vinegar
1/2 teaspoon sugar
Turn your oven onto broil (this is the "fire-roasted" part), toss your tomatoes into an oven-proof vessel and generously coat with salt and olive oil. Place them under the broiler and keep a close eye on them.
While your tomatoes are roasting, dice your onions and garlic and put them in a pot over low heat on the stove.
Check your tomatoes and turn them with a spoon to make sure they are getting soft and wrinkled all over.
Once the tomatoes are done, combine them with the onions and garlic.
Toss in the basil, parsley, cheese, vinegar, sugar and salt at this point. Let it all simmer together for about 5 minutes then blend until smooth. At this point, you can continue to cook the whole sauce down for a while to thicken it if you so desire. Also, I usually freeze large quantities of this to last me through the winter. Enjoy!