Roasted Tomato Spaghetti Sauce

Start with fresh roma tomatoes- this wonderfully rich taste from roasted ingredients has even been adopted by my friend (whose full-blooded Italian stepfather had been the best sauce maker before!). Easier than you'd think... mostly oven time while you wait for a timer to go off!

• Ready In: 1 hr
• Serves: 8

Ingredients

• 3  lbs roma tomatoes, halfed lengthwise
• 3  large  white onions, quartered
• 6 -10  garlic cloves, peeled (more or less to taste)
• 2  tablespoons dried basil
• 2  tablespoons olive oil
• 3  tablespoons  splenda artificial sweetener, granulated

Directions

1. Preheat oven to 450.
2. Place all ingredients, except Splenda, on large cookie sheet (may need 2).
3. Mix to coat all ingredients with oil.
4. Place on center rack of preheated oven.
5. Cook 45 minutes, or until tomato skins begin to brown and bubble.
6. Remove from oven an allow to cool.
7. Add Splenda.
8. Blend until smooth (I use immersion blender).
9. Refrigerate overnight.
10. Add to cooked spaghetti and your choice of meat, if any (my family prefers diced kielbasa and onion, browned, then add sauce to get goodie bits from bottom of pan!).