Step 1

Core and cut the tomatoes in half and place them cut side down in a lasagna pan, brushed with olive oil.

Step 2

Bake in the Preheated Oven for 45 minutes.

Step 3

After 45 minutes, place them under the broiler to “burn” the skin and remove that skin and reserve while you make the sauce.

Step 4

In a Dutch oven or a saucepan, heat the 2 ounces of butter, and when hot, add the onion and sauté until golden brown.  Add the garlic, fresh thyme and basil, tomatoes and tomato puree.  Cook for about 15 / 20 minutes.

Step 5

Turn the heat off, wait a couple of minutes and add the remaining butter and adjust the seasoning with salt and pepper.