60 medium tomatoes, cut into 1 inch wedges
8 large onions, peeled and quartered
2 large cups baby carrots, sliced into 1/2 inch slices
6 green onions, chopped
2 tablespoons olive oil
6 (10 ounce) cans crushed tomatoes with juice
2 cups beef broth
1 quart heavy cream
8 bay leaves
1/2 teaspoon dried oregano
Place the tomatoes and onions in their original container, seal and refrigerate.
Heat olive oil in a large skillet over medium heat. Saute the tomatoes for about 5 minutes, add carrots and saute for about 5 minutes, add onions and saute for about 5 minutes, add tomato paste and cook for about 5 minutes, stirring occasionally. Add crushed tomatoes with juice, beef broth, cream, bay leaves and oregano. Bring to a slow simmer, stirring occasionally, until thickened. Remove from heat and stir in Parmesan cheese or nonfat milk. Reserve 1 cup of this mixture for glaze spoons and spoon tomato mixture over the whole thing.
Heat 1/2 teaspoon olive oil in a medium saucepan and add the tomatoes and onions and saute for 5 minutes. Mix with the meat liquid in the skillet, switch to light and cook for 5 minutes, stirring. Remove from heat and stir into the stock.
Stir fried tomatoes into tomato pasta sauce. Stir pasta sauce into tomato powder mixture. Transfer sauce to a serving bowl and pour over the bottom of oven dish.
Bake uncovered in the preheated oven for 45 minutes or until bubbly and lightly browned. Serve with tomato glaze spoons and fresh fruit drizzle over tortillas. Serve warm or at room temperature.