Preheat oven to 375F.

Chop onion and tomato in large chunks (roughly 1 inch square).

In a large bowl mix all ingredients together and pour into a large pan - I used a 9x13 baker. Bake in oven for 1.5 hours, stirring occasionally. Note: Check the sauce after an hour. Onions should be somewhat soft and there should still be some liquid in the pan. Depending on your tomatoes, an hour may be long enough. Some tomatoes will produce a lot of liquid where as some may not. If there's a lot of liquid and the onions are hard, continue cooking. Keep in mind, if you cook too long, you will end up with tomato paste, rather than sauce, which is also okay.

Remove from oven, let cool. Blend mixture in a blender. Pour tomato sauce in jars. Freeze or can for future use. This mixture makes an excellent tomato basil soup too! I use this tomato sauce for Move Daily's African Curried Chicken Soup. It makes an already delicious soup even better!

For tomato basil soup, pour 3 cups of tomato sauce into a saucepan. Add one cup of chicken or vegetable bouillon. Heat to boiling then reduce heat to simmer for a few minutes and voila, your soup is done.

After you've removed soup from heat, you can add the cream (or whole milk) to make more of a creamy tomato soup, but it's not necessary. Enjoy it just as it is.

*Tip* If your soup is a little more acidic then you'd like it to be, you can add a tsp of honey to take away the "bite". Depending on the type of tomatoes you use, this is a good solution. For example, if you roast cherry tomatoes, which are typically sweeter, you likely won't need the honey. Sprinkle a little parmesan cheese on top!