You can make this in a pinch if you want it quick or slow cook it for the all day if you want a more traditional version.
Roasted tomatoes need about 12-24 tomatoes depending on the size. I usually roast 3 sheet pans of sliced tomatoes. I line a baking sheet with parchment paper and lay the tomatoes flat. Brush with olive oil, sprinkle garlic powder and salt. Roast on broil in your oven for 5-10 minutes. Depending on your oven.
4 cups roasted tomatoes or use 1 can, 28 ounces, of fire roasted tomatoes diced.
2 teaspoon basil (fresh or dried)
¼ cup balsamic vinegar
1 tablespoon oregano adjust this to taste. We like this amount, but my mom only uses a 1/2 tablespoon.
¾ teaspoon onion powder
¾ teaspoon garlic powder
½ teaspoon pepper
¾ teaspoon salt
3-6 Tablespoons of water or cooking stock (optional)
¼ teaspoon red pepper flakes (optional)
Mix all ingredients in a sauce pan, except the water/stock. Cook uncovered on medium until it starts to boil. Turn the stove down to low, cover, stirring occasionally and simmer for 20-30 minutes. Serve.
Mix all ingredients, but only use 3 tablespoons of water/stock, in the crock pot. Set the crock pot to low for 6 hour or high for 3 hours. I have done this using 15 whole tomatoes, quartered without roasting. It does the job, but let’s be real roasted tomatoes make the flavors!
Mix all ingredients, but only use 3 tablespoons of water/stock, in the instant pot. Manual pressure set to high and cook time 6 minutes. You can release the pressure manually or let it slow release. I typically let it slow release on its own, it takes about 25 minutes. If you manually release the pressure use a cheese cloth over the top. I feel like moisture always splashes out of the release valve. A cheese cloth just helps let the pressure off and contain the moisture. I use my instant pot for sauces when its a week night and we are busy. It makes it taste like it has cooked all day.