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I read a recipe several years ago in one of Martha Stewarts little food magazine, not the MS Living, but the little "Everyday Food". I have been making it since. Besides tomatoes and onions, I add shallots, carrots and a whole head of garlic cloves to the roasting pan. I leave the basil for last and add bunches of fresh basil to the mix AFTER I put the roasted veggies into the food processor or blender. Makes a big difference in the taste. Also the carrots seem to balance the acidity in the tomatoes. I make large batches every fall to put in the freezer.
I write food columns for various media and shared the roasted sauce recipe in an article about a friend of mine who has a large tomato farm...That issue of the newspaper generated lots of e-mails and phone calls from readers who tried it ;-)
A food mill is the only way I know to remove skins and seeds after roasting (I suppose you could seed the tomatoes first, maybe even skin them by blanching -- too much work for me, LOL). I know not everybody that tries this recipe bothers with this step... try it straight up, or pulverize it in a blender.
If you decide to skin tomatoes first for your next batch, an easy way is to put them in the freezer... skins slip right off, and frozen tomatoes work just fine for cooking down in the roasting pan.
