Roasted Tomato Sauce

Preheat oven to 375 degrees.

Wash tomatoes and place them on a foil-lined baking sheet.

Roast tomatoes about 10 to 15 minutes, until their skin begins to crack, flipping them halfway through.

While the tomatoes cool, chop and dice your onion and garlic.

Place a medium-large pot over medium heat. Add oil and butter. Toss in the onion and let cook, stirring occasionally, for 1 to 2 minutes. Add the garlic and let cook until the onion is translucent.

In the meantime, peel your tomatoes and rip them into smallish pieces. I removed some of the seeds, though not all.

Add the tomatoes to the onion mixture. Bring to a boil, lower heat, cover, and let simmer for 1 to 3 hours. (I realize this is highly unspecific and not very helpful. Cook it as long as you feel you should, until it tastes good and is nice and thick.)