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© Meredith Corporation. All rights reserved. Used with permission.
(about 3 cups)
Preheat oven to 450°F.
Combine tomatoes, onion, garlic, sage, 1 tablespoon oil, vinegar, salt and pepper in a 9-by-13-inch metal pan. Roast, stirring once halfway through, until the tomatoes and onion are tender, 15 to 20 minutes.
Lightly mash the tomatoes to release their juices. Stir in the remaining 2 tablespoons oil. Serve warm.