Oven Roasted Tomato Sauce

1. 1

   Heat the oven to 375 degrees F. Slice the tomatoes in half lengthwise, then arrange them cut-side down, in one layer on a large, rimmed baking sheet (mine is 12- by 17-inches), lined with parchment paper, if you like, for easier clean-up.

2. 2

   Arrange the onions, garlic and herbs over the top, then drizzle the whole thing evenly with olive oil and sprinkle with salt, sugar, and pepper.

3. 3

   Bake for an hour and a half to two hours (or so), until the tomatoes are browning in spots and have fully collapsed.

4. 4

   Now you have two choices: put the contents of the pan (including all the juices), through a food mill: this will make a smooth, skinless and seedless sauce.

5. 5

   Or else blend it all in a blender or food processor, which will make a good but more roughly textured and seedy sauce.

6. 6

   Taste it: it will likely need a bit more salt, and more sugar too, if it seems acidic.

7. 7

   Use it, or allow it to cool completely, then spoon into labeled freezer bags and freeze, or else spoon it into smaller containers and then, when these are frozen solid, turn them out into a large Ziploc freezer bag to store.

8. 8

   (I use a silicon muffin tin which gives me 1/2 cup pucks that are easy to pop out of the mold.

9. 9

   ).

* Per serving · 4 servings · Values may vary.

No additional tips available.