This is my favorite tomato sauce and I make this a lot toward the end of the season. When tomatoes aren’t necessarily at their peak anymore, or I can only pick a few at a time, this is a great remedy. Roast as many or as few as you have at once and add them to a jar as they come. This week (as in last month now that I’m publishing this) with my 500 pounds of tomatoes, I roasted a ton and will make them into a sauce or garnish later next week.

Roast Tomatoes for Sauce (or otherwise)
5 pounds tomatoes
5-8 whole cloves of garlic, peel on
salt
extra virgin olive oil

Preheat the oven to 425. Cut the tomatoes in half across the equator and then put them, open-face side up in a large pyrex dish. Don’t crowd the tomatoes too much in the pan. Sprinkle with a tablespoon or 3 of olive oil and a couple of hefty pinches of salt. Throw the garlic in and place in the oven until sizzling, soft, and a little browned. If your oven is as awful as mine, turn it to broil for the last 5 minutes. For 5 pounds of tomatoes this should take about 30 minutes.