Roasted Roma and Cherry Tomato Sauce

It's mid-September and like so many of you, I'm just up to my eyeballs in tomatoes from the garden. They're coming at me faster than I can keep up, and I'm determined to keep up! So mostly what I'm doing is making my favorite sauce and freezing it and hoping that sometime in the next year I'll want to make scads of things calling for marinara or tomato sauce. This one is absolutely perfect for pizza (we'll be talking about that really soon!).

The original recipe (I can't remember where I found it) calls for only cherry tomatoes, but I'm making this with every tomato that comes my way...it doesn't disappoint.  So here's what to do if you have more tomatoes than you know what to do with....

Gather together some olive oil, balsamic vinegar, shallots, garlic, salt and pepper.

1. Preheat your oven to 425 degrees. 

2.Roughly chop your tomatoes to about the same size.

3. Spread them out in a single layer on a baking sheet and drizzle them with a little olive oil. There are no measurements...just use your best judgment here. It's almost impossible to mess this up. Now drizzle it all with some balsamic vinegar..a little less than the olive oil you used. Slice up some shallots and some garlic and sprinkle over the top and then season well with salt and pepper. Use your hands to mix it up really good. Now it's ready for the oven...

Bake the whole thing for about a half hour or until the edges of the tomatoes start to turn dark.

Now just throw it all in the blender...

Taste for salt and then place in tupperware or glass containers and stick in the fridge or freezer.

This will keep in the freezer for up to 6 months. I bet it would last longer, but I've never been able to test that theory... we use it up about as fast as I can make it.  

Have fun with this, people.  Add your favorite herbs and/or seasonings, simmer some Italian sausages in it... you're only limited by your imagination with this one.  Here's the recipe...

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