This is one of our three favorite things to do with fresh summer tomatoes, preferably from your own garden, or perhaps a Farmer's Market. I've already posted the other two. Check the archives for gazpacho and bread salad. We have a batch of gazpacho in the refrigerator right now, that I made earlier this week. Slowe took some to work to share, and ended up emailing the recipe to the other two people in the office.

Sunset Magazine Roasted Tomato Sauce

Take a roaster pan whatever size, place enough halved (de-stemmed) tomatoes to fill it, cut side up.

Top with sliced onions and sliced garlic

Salt and pepper to taste, add italian seasoning if desired.

Drizzle with olive oil.

Bake at 425, uncovered, 1 - 1/2 hours.

Puree in food processor and freeze.

Presto, instant sauce!

NOTES:

I have had good luck cooking this on the bbq (indirect heat). Keeps from heating up the kitchen, especially nice during our current heat wave!

I usually put in a whole head of garlic, unpeeled. Cut off the root end, squeeze into sauce before pureeing.

I used one onion, sliced.

I also added a small green pepper, whole. (Take the stem out after roasting--leave in seeds)

Cool, puree in food processor.

Forgot to say it freezes wonderfully!

My friend makes up huge batches whenever she has a surplus of garden tomatoes. Freezes it in small portions (just the two of them at home).

I've made it several times now. If you have bell peppers, carrots, zucchini, summer squash, whatever, add it!

Also, makes a great dipping sauce for breadsticks! I keep the sauce on the chunky side, but do what you like best!

Hope you enjoy.