12 plum tomatoes
3 Serrano chilies
salt and pepper
3 small Spanish onions, chopped
6 garlic cloves, minced
2 tbsp Oregano
3 tbsp Parsley
Preheat oven to 400 degrees.
Place Tomatoes and Serrano Chilies on a cookie sheet, and sprinkle with salt and pepper.
Put the tray in the oven (it HAS to be preheated – so be patient) and cook for 10 minutes (until the tops of the veggies start burning.
Turn the tomatoes and Serrano over and put back in for another 10 minutes.
Remove and set to the side.
In an large (ungreased) skillet, (or save yourself some dishes and just use a large sauce pan) sautee the chopped onion and garlic until it’s soft and clear.
Coarsely chop the tomatoes and Serranos, and add to the pot with the oregano, and parsley.
Bring to a boil and stir frequently for about 2 minutes.
Reduce heat and let simmer for an hour.
If you like chunky tomato sauce, the you’re good! (Let cool, and then package up for freezing!)
If you like smooth tomato sauce, pour into a blender/food processor and pulse a little bit. (Let cool, and then package up for freezing!)