Roasted Tomato Marinara

1.Char the fresh tomatoes over an open flame, BBQ or broiler until the skin is charred black. Remove and reserve.
2.Place the 3 tablespoons of olive oil in a sauce pot and heat over a medium flame.
3.Add the onions and a pinch of salt and sauté for 2 minutes. Add the garlic and continue to sauté for 2 minutes,
4. Add the tomatoes (both canned and charred) and the herbs, reduce the heat to medium-low and let the sauce simmer for 20 minutes. Stirring occasionally will reduce your chance of burning this sauce.
5. Puree the sauce in a food processor or blender and return to the pan. Continue to cook, if necessary to reach the proper consistency has been reached. Some like a thinner sauce while I like a thick sauce, like the photo on the web page.
6.When the sauce is thick or as thin as you like it, remove from the heat & season with the salt and pepper.
7. Now is the time to finish this sauce with the ¼ cup of EVOO (extra virgin olive oil). Slowly stir in the oil (adjusting the oil level for your taste and/or dietary needs), check the seasoning again and serve over warm pasta.