Ingredients
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2 (28 ounce) cans whole tomatoes
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1 medium onion, chopped finely
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2 tablespoons brown sugar
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6 ounces tomato paste
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2 cups chicken broth (or vegetable if you prefer)
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5 garlic cloves, pressed
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1/4 teaspoon allspice
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1/4 cup fresh basil, shredded (about 10 large leaves)
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5 ounces evaporated milk
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salt and pepper, to taste
Instructions
- Preheat oven to 450°F.
- Drain and reserve juice from tomatoes (there should be about 3 cups of juice).
- Line a baking sheet with aluminum foil and spray with cooking spray.
- Place tomatoes in a single layer on foil.
- Sprinkle with brown sugar and chopped onion.
- Bake for 30-40 minutes until slightly brown and tomatoes appear dry.
- Dice tomatoes, careful of the hot juice!
- In a crock pot or large pot, combine roasted tomato mixture, reserved juice, tomato paste, chicken broth, garlic, and allspice.
- If using a pot, simmer for 4-6 hours over low heat.
- In a crock pot, cook for 8 hours on low.
- Add basil, evaporated milk, salt, and pepper,.
- Turn heat on crock pot up to high or continue to simmer in pot for additional 30 minutes. Enjoy!