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2. In a large bowl place tomato halves, diced onion, optional
anchovy filet, garlic, oregano, basil, mint, pepper flakes, marjoram,
salt and oil. Toss to combine then pour out onto a sheet pan.
Arrange tomato halves cut side up and roast uncovered for one
hour. Remove from oven, flip tomatoes and roast for 30 more
minutes.
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3. Using a food mill or just puree the cooked tomatoes and all
liquid. To the pureed tomatoes, add the tomato paste, agave
nectar, onion powder, butter and parmesan cheese. Stir to
combine and adjust seasoning. Use on your favorite pizza or
freeze in small plastic bags for later use.
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