Cut tomatoes into triangular wedges and place in Large freezer ziploc bag
Add 2 tbsp of Olive oIl to the bag
Shake bag so that Olive oil distributes evenly over the tomatoes
Spread tomatoes out on a large baking pan
Generously sprinkle garlic salt over the tomatoes
Lightly Sprinkle pepper over tomato wedges
Place pan in oven and let cook for 45 minutes
Put tomatoes in blender and pulse 3 times ( I prefer to have small chunks in my sauce...you can puree longer for a smoother, creamier sauce)
In a medium frying pan/ or sauce pan heat 1 tbs olive oil and then add diced onion and minced garlic,
Cook over medium heat for a couple minutes while stirring until onions start to carmalize (They get a glossy transparent look to them)
Add the pureed tomatoes
Add Red Wine Vinegar, lemon juice, Italian Seasoning and pepper to taste
Let simmer over low heat stirring occasionally for about 10-15 minutes (If you do not have a non stick pan then stir often to prevent sauce from sticking to pan and burning)
Then serve over your favorite noodles, chicken, or even add it to your lasagna.
Notes
I highly recommend doubling or tripling or even quadrupling this recipe and then jarring it for later. You are definitely going to want more
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/garden-fresh-marinara-sauce/