Preheat the oven to 180°C, air circulation, couple of racks inserted.

In 2-3 large rectangular non-stick oven proof dishes sprinkle all-over the coarse salt. Then add on top the halved tomatoes, cut/flesh side down, toss in the garlic and onions and pour on top of them the olive oil.

Cook for 40’ or until a bit wrinkled and charred. Remove from the oven and allow to cool. Then pick the skin, from the top and cut part of the tomato and peel them while discarding the skins.

Then place the mixture, onions and garlic included, in a fine sieve and gently press to get rid any remaining water. Transfer the mixture in a large bowl of a food processor with the metal blade attached. Process until tomato sauce is well minced.

Return the sauce into a large bowl and add the basil. Cover with cling film and refrigerate for 24 hours for the sauce to be infused with the basil, while stirring the sauce 3-4 times during the refrigeration.

As you will not be using all the sauce immediately, you can either store them in sterilized glass containers and refrigerate for some months. Personally, I choose to store them in 500ml jars and freeze them for a longer period.

When you want to use the sauce, remove from the freezer an allow to come to room temperature and then simmer for 15 minutes for the sauce to thicken, while adding any other ingredients of your choice for your pasta such as salami/chorizos. You can also use the sauce in other recipes that require a tomato sauce. This is also the moment to correct, if needed, the sweetness of the sauce, add the cinnamon if you choose to or even add couple of tablespoons of balsamic vinegar.