Ingredients
28 ounce can whole peeled tomatoes
8 peeled garlic cloves
1/2 cup olive oil
1 pinch kosher salt and pepper
1 large onion
2 tablespoon tomato paste
1 spring of rosemary
Preparation
Preheat oven to 425. Crush tomatoes with your hands into a baking dish; scatter garlic over and drizzle with 1/4 cup oil; season with salt and pepper. Roast tossing halfway trough, until garlic is very soft and tomatoes are jammy, 30 to 40 minutes. Unsing a potato masher or a fork break up garlic and tomatoes.
Heat 2 tbsp oil in a large heavy pot over medium-high. Add onion and season with salt and pepper. Cook stirring occasionally, until onion begins to soften, about 5 minutes. Reduce heat to medium-low, cover port, and cook, checking and stirring occasoionally, until onion is very soft, 25-30 minutes (this long, slow cocking draws out maximum flavors). Increase heat to medium-high, add tomato paste and cook, stirring until slightly darkened in color, about 2 minutes. Add tomatoe mixture and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until flavor meld, 15-20 minutes. Let cool slightly.
