- 3 pounds Roma Tomatoes
- ½ Small Onion, sliced
- ¼ cup Olive Oil
- 2 tablespoons Minced Garlic
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- 12 ounce can Evaporated Milk
- ½ cup Freshly Grated Parmesan Cheese
- 3 tablespoons Fresh Basil
- 2 tablespoons Tomato Paste
- 1 teaspoon Sugar
- Salt and Pepper to taste
- Preheat oven to 400F
- Halve tomatoes; place cut side up with the sliced onion on a baking sheet; drizzle with oil; add garlic, salt, and pepper; mix to coat well
- Roast for 40-50 minutes, just until starting to brown
- Place in a blender; puree until smooth, leave lid cracked so the steam can escape
- Add milk, cheese, basil, tomato paste, and sugar; puree until smooth; taste and adjust seasoning to your liking
- Serve with grilled cheese for dunking