If like me you are now having a glut of tomatoes then you might find
this recipe I came accross to be of interest

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Several years ago, a DG friend posted a wonderful recipe for Roasted
Tomato Sauce. A lot of tomatoes go into this thick, rich tasting
sauce. A little sauce goes a long way, though, and the flavor is pure
ambrosia. Let me introduce you to the basic recipe, some variations,
and methods of putting up extra sauce...



(Editor's Note: This article was originally published on August 7,
2008. Your comments are welcome, but please be aware that authors of
previously published articles may not be able to promptly respond to
new questions or comments.)

Roasted Tomato Sauce is a wonderful way to turn bushels of extra
tomatoes into gourmet winter meals. If you aren't harvesting tomatoes
by the bushel, just make a single small batch. The flavor may convince
you to dig a new garden bed next year, just for tomatoes, just so you
can make more Roasted Tomato Sauce! Thanks to BlueKat76, who first
shared this recipe with me, I can never have too many tomatoes in my
garden.

The History of Roasted Tomato Sauce on DG
In June of 2005, BlueKat76 shared a recipe for Roasted Tomato Sauce.
She doesn't know who authored her version, but similar recipes can be
found on many internet sites. It was an immediate sensation with DG
cooks and tomato growers! One discussion thread quickly became two and
three threads as people reported how much they loved the sauce and
discussed slight variations in ingredients and seasonings.



Bluekat76's Recipe for Roasted Tomato Sauce
4 pounds tomatoes, stemmed and quartered
1 large red onion (or 2-3 small), roughly chopped.
(OK to substitute yellow or other onions)
2 Jalepeno peppers (remove seeds for less heat)
16 cloves fresh garlic
1/4 C Extra Virgin Olive oil
1 Tbs dry oregano
(or a bunch of fresh oregano & basil)

Combine ingredients in a 9x13 inch pan.

Roast at 450°F for 1 1/2 to 2 hours, until juices get thick.

Tomatoes will get a bit blackened and will smell wonderful.

Let cool, and run through a food mill to remove skins & seeds.

The resulting puree will be nice & thick; no need to reduce.

Season to taste with salt and pepper.