5poundsripe beefsteak or plum tomatoes, cored and quartered; plus 1 pound, cored and diced medium
2onions, chopped
8garlic cloves, peeled and left whole; plus 1 clove, minced
3tablespoonsextra-virgin olive oil
3/4teaspoonsalt, divided, plus more to taste
1/4teaspoonsugar, plus more to taste
1cupchopped fresh basil
Instructions
Preheat the oven to 450 degrees F. Toss together the quartered tomatoes, onions, whole garlic cloves, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon sugar in large roasting pan. Roast, stirring occasionally, until tomatoes are brown in spots, about 1 1/2 hours.
In the last half hour of roasting, combine diced tomatoes, minced garlic, basil, and 1/4 teaspoon salt in a large bowl and set aside to let marinate for 30 minutes.
Remove roasting pan from oven and allow to cool slightly before working in batches to purée the mixture in a blender until smooth, 1 to 2 minutes. (Pureed mixture can be refrigerated for up to 1 day.) Return the pureed mixture to a clean saucepan and add the diced tomato mixture and simmer over medium heat until diced tomatoes are slightly softened, about 5 minutes. Season with salt and sugar to taste. Serve.