a lot of tomatoes (to fill a baking dish)
1 red onion
4 garlic cloves
optional fresh rosemary, oregano or fresh basil
extra virgin olive oil

place tomatoes, olive oil, red onion, garlic cloves (keep the skin on when roasting to not burn, it will caramelise) and cook in the oven on 160 degrees Celsius for about 45 mins. You don’t want the tomatoes to be burnt but a nice deep red colour, you may need to stir them in the oven if they are getting burnt. take out of the oven and cook on the stove top to reduce the water. takeout the garlic, take the skin off and put the full clove back in. add a sprig of rosemary and or oregano and slowly reduce. If you want a smooth sauce, blend it with some fresh basil.

if you’re living the student life and don’t have a blender, just dice the onion and herbs before you cook it and then mash it all at the end. I guess you could call it rustic right?

Pro Tips
the variety of tomatoes I prefer to use are roma tomatoes, I find cherry tomatoes to water or sweet, but if you haven’t got that many options, then a fleshy, ripe, dark red tomato should do the job
the longer you cook it, it will become more like a paste
if its too thick just add some water
feeling fancy then add some red wine
If you want a more authentic Italian recipe I recommend checking out Guy Grossi, an Australian Chef who makes amazing Italian food