Pizza Sauce: Roasted Tomato and Basil

I've been writing a lot of things recently. Not sure why but I'm going with it. I'm trying to use this as a recipe-holder for things I try out, and a way to process something I made and think about how to make it better next time. So...hope that's fine :)

At my new job we get donations from City Harvest every Thursday for the clients, but whatever is going to go to waste (which is always a lot, I'm told) gets to go home in the arms of the staff. This past week I scored 8 huge, beautiful tomatoes and a ton of bagels. The bagels I sliced and put in giant ziploc bags in the freezer, for easy breakfasts for weeks to come, and the tomatoes got a few variations. This is just one. It makes a beautiful, completely professional pizza sauce, without the crap.

Roasted Tomato and Basil Pizza Sauce

3 large ripe tomatoes
2 large handfuls basil leaves
1 small can tomato paste
bit of olive oil
1 small onion, diced
3 cloves garlic, minced
salt

Cover toaster oven pan with foil and set toaster oven to Broil. Slice tomatoes in half and put cut-side down in the pan . Place in toaster oven and broil for 20-25 minutes or until skins are mostly blackened...or at least half. When done put in a bowl and immediately cover with pan lid or cookie sheet. This helps to loosen the skins. After five minutes, remove skins and chop tomatoes.

Saute onions in a bit of olive oil and salt. When transluscent, add garlic and a bit of juice from the tomatoes. Cook for two minutes, stirring, then add tomatoes and 1/2 can tomato paste and a ton more salt. If needed, you can add the rest of the tomato paste but I only used 3/4 can and it was perfect. Do what you feel.

Once everything's incorporated and the sauce is your desired thickness (that's what she said), turn off heat and stir in basil. One second later, when basil is wilted, dump everything into the blender.

Leave the hole on the blender open, or prop the lid a bit so that steam has a way to escape. Blend to desired consistency, which should happen quickly. Cool and use immediately or stick in freezer for later pizza making parties (as I did).