Ingredients

• 32-ounce can pureed tomatoes
• 25 Roma tomatoes, quartered
• 1 large red onion, roughly chop
• 1 jalapeno pepper, seeded and deveined, rough chop
• 3 heads garlic cut in half
• Extra virgin olive oil to lightly coat
• Parsley stems, loose
• Fresh basil
• 1 bay leaf
• 2 tablespoons herbed oil
• Garlic Croutons

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Instructions

1. Preheat oven to 500 degrees. Mix all of the ingredients in a large bowl. Pour into roasting pan and place in 500 degree oven. Roast for approximately 1 hour, until the skins just start to blacken; stir the tomatoes often to avoid burning the top layer while the bottom remains undercooked. Remove from the oven and pass through a food mill with a medium disc. Bring to a boil and check seasoning. Serve and drizzle with herb oil and garlic croutons.;