To Alton Brown’s tomato sauce.  His recipe is on his site, I play around with recipes to make them my own.  But you simply must try this!

Take 8 or 10 tomatos, any kind, and cut them in half.  Use your pinky to scoop out some of the seeds and goop, place on a cookie sheet like cups.  Dice up an onion or two, and some garlic, and sprinkle on top.  Add some salt and pepper and some basil, then drizzle liberally with olive oil.

Bake at 325 for an hour, then turn up the heat to 400 for about 30 minutes.  Remove and let cool a little bit, then puree in the food processor or blender.

Best base EVAH for pasta sauce, salsa, chili, or anything you use a tomato sauce for.  Smoky, rich, dark, flavorful. 

I decided to start making it in batches and freezing, to use as a base for my meals.  LOVELY!