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Roasted Tomato Sauce in 30 minutes

In case you've been looking for it, this is NOT the Roasted Tomato Sauce
recently circulated here.  While it may not (CANnot) match the depth of
flavor of vegetables roasted and caramelized for hours, the first time I
made it, I thought I'd died and gone to heaven ... eating it by the
spoonful, almost like soup.  It's wonderful as pasta sauce, on roasted
vegetables, omelettes, polenta, etc.  I made it again today to be sure it
matched my memory from months ago and I do think it is delicious ...
especially considering how little work, time and few ingredients are
involved! ;)

Hope you like it,

Roasted Tomato Sauce in 30 minutes
from "Border Cookbook" (not quoted but it's their recipe)
by Jamison & Jamison
makes 2 1/2 cups

1 1/2 lb. tomatoes (preferably Roma)
2 thick slices onion (I used a whole medium onion, thickly sliced)
2 cloves garlic, whole unpeeled (I used 4)

1 t. salt
2 bay leaves

Heat broiler.

To prepare this, I lined a roasting pan with foil for easy clean up.  Place
whole tomatoes (I sliced off very top, personal preference), onion slices
and garlic cloves in pan.  The book says to rub the onion and garlic with
oil .. no real need, though I did lightly spray them because they can burn.

Broil for 10 minutes.  Remove garlic cloves and turn tomatoes and onions,
now somewhat charred (the black bits are DELICOUS when pureed with the
roasted vegetables!).  Broil second side for 8-10 more minutes.  Puree in
blender tomatoes, onions, peeled garlic cloves and salt.  Pour into pan,
add bay leaves and cook on medium for 10 minutes.  Remove bay leaves.

It's ready! :)