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4 lbs very red summer tomatoes
1 lb sweet onions
5 large garlic cloves
2 T. fruity green olive oil
1 t. salt
3 T. coarsely chopped fresh basil
Peel tomatoes (parboiling)
Cut the tomatoes into large chunks or wedges. Peel and chop the onions. Peel and slice the garlic cloves.
Toss together all the ingredients, including the juice of the tomatoes, and spread it all evenly over a large baking sheet with edges.
Put the tomatoes in a 375 oven and roast them for about 2-21/2 hours, stirring once after the first hour, then every 30 minutes or so. Most of the liquid will cook away, and the tomatoes will melt into a soft, thick, slightly caramelized marmalade.