I’m in love. I made my very first tomato sauce and it was amazing! I had bookmarked it close to two years ago….oops. I think the main thing keeping me from making it was I never buy tomatoes and really didn’t know a cherry from a roma. BUT, using all the tomatoes from my new produce co-op I threw this together in no time. I’m copying the entire recipe because I’m noticing sometime links stop working and some things need to be saved permanently. 
Oven Roasted Tomato Sauce
3 pounds Romanita tomatoes (or equal parts Roma and Cherry), cut in half
1/2 cup extra virgin olive oil
12 cloves garlic, peeled
2 Tablespoons fresh oregano or basil leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
Preheat oven to 400. On a cookie tray (or roasting pan), combine the tomatoes, olive oil, garlic, basil or oregano, salt and pepper. Roast until the tomatoes begin to carmamelize, about 30 to 45 minutes.
Remove from oven and allow to cool to room temperature.
Place tomatoes in blender. Blend to desired consistency. If the sauce seems too thick, add a bit of water or chicken broth to achieve the desired consistency.
Use as a dipping sauce for vegetables, on toasted bread, pizza, or pasta.
Copied from Miss Kitty Cooks
