21 Feb Roasted Roma Tomato Sauce
3 lbs (or so) Roma tomatoes
1/4 cup each fresh basil and oregano
Several garlic cloves
Salt and pepper
Preheat oven to 400F. Slice the tops off of the tomatoes and place them cut side down in a large roasting pan with high sides. After filling the pan tightly, sprinkle with the herbs, garlic, olive oil, salt, and pepper. Roast in the oven for 1 hour. Remove and let cool about an hour. Place a blender or food processor next to the pan, take a tomato and pull the skin off, dropping the rest of the tomato into the blender. Add pan juices, herbs, and garlic to the blender. Use immediately, refrigerate, or freeze.