INGREDIENTS
10 pounds roma tomatoes
1/4 cup olive oil divided use
3 large white onions diced
2 whole heads garlic
1 tablespoon salt
2 to 3 teaspoons sugar
25 leaves fresh basil roughly chopped
1 teaspoon black pepper
Preheat your outdoor gas grill or indoor grill to high heat. Cut the tip of each garlic head to reveal the interior of the cloves. Place each head of garlic on a square sheet of aluminum foil. Drizzle the uncovered tips with 1 teaspoon of olive oil. Wrap it securely in aluminium foil.
Put the garlic on the grill and toast, rotating periodically for 15 minutes. Roast the tomatoes on the grill until the skins begin to blacken and burst, rotating to cook on either side.
Remove the garlic from the aluminum foil and allow the toasted tomatoes to cool down before you can handle them. Squeeze the garlic head to extract the cloves. Remove the peels from the tomatoes and take off any inedible pieces, such as the roots.
In a large skillet over medium pressure, heat the olive oil and sauté the onion for about 5 minutes.
Move the onion to a slow cooker. Include the peeled tomatoes, garlic cloves, salt, sugar, basil and pepper. Using an immersion blender to purify all together until it's very smooth. (If you don't have an immersion blender, then bring everything in a blender to the purée in batches, and then pass the purée to the slow cooker).
Cook to low for 4-6 hours. Place in the refrigerator jars if you need it within 1-2 weeks or ice it in a quart-sized freezer container. Alternatively, you will be able to follow correct canning procedures.
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