Roasted Roma Tomato Sauce

Roasted Roma Tomato Sauce


3 lbs (or so) Roma tomatoes

1/4 cup each fresh basil and oregano

Several garlic cloves

Olive oil

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.