Roasted Tomato Sauce

6 pounds ripe plum tomatoes, halved and cored
10-12 sprigs fresh herbs
3 large garlic cloves, sliced
3 tablespoons olive oil
salt and pepper


Heat oven to 425. Lightly oil a large roasting pan or half sheet.

Arrange tomatoes in a single layer in pan. Strip leaves from herbs and sprinkle over tomatoes, along with garlic. Drizzle with oil and sprinkle with salt and pepper to taste.

Roast for 1 ? – 1 ? hours, stirring every 15 minutes, until tomatoes have broken down to form a thick sauce and most of the water has evaporated. Let cool slightly and process in blender or food processor until mostly smooth. Check seasonings and add and salt and pepper, if desired.

Use immediately or store in refrigerator for up to four days or freeze for up to four months.
from The Roasted Vegetable.