Slow Roasted Tomato Marinara

Our local farmstand has a terrific deal on tomatoes right now, so we are buying flats of them (10 pounds at a time).  One way to enjoy them now - and later - is to make up a huge batch of this easy marinara sauce - it freezes great. 

4 - 5 pounds ripe tomatoes
1 large sliced red onion
5 cloves garlic, roughly chopped
8-10 green onions, roughly chopped
1/2 C. Extra Virgin Olive Oil
Salt to taste (preferably Himalayan Pink Salt)

Core, skin, and cut tomatoes in half.  Remove seeds by gently squeezing the halves over the sink.  Place tomatoes cut side up in 2 large baking dishes.  Sprinkle salt over top.   Scatter garlic cloves on top and drizzle with olive oil. 

Bake in a 200 degree oven for 5 hours. Mix fresh basil, green onions, and sliced onions in 1/4 c. oil; pour over the tomatoes. Continue to bake for 1 1/2 hours.  Remove from oven and let sit until cool enough to handle. 

Put in a large bowl, and puree using a wand blender.  (Alternatively, you can puree in a food processor).  Enjoy on your favorite pasta or as a pizza sauce.