Fresh Roasted Tomato Sauce
3-4 lbs tomatoes* I used half pastes and half slicers, but you can use either. If using all slicers, you may want to cook it down a little more, but it will still be delicious!
1 medium onion, chopped coarsely
2-3 cloves garlic, chopped finely
1-2 medium zucchini or summer squash
1-2 peppers, green or red
1 handful basil, leaves removed from stems
freshly ground black pepper
Other optional veg: carrots, eggplant, swiss chard, etc.
Cut zucchini, summer squash, and peppers, into 1 inch chunks. Place in a baking pan with the chopped onion and garlic. Drizzle olive oil over veggies and stir to coat. Place in oven to roast at 425 for about 20-30 minutes, until tender.
Meanwhile, slice tomatoes and half and remove cores. Place cut side down in a single layer in 1-2 large baking dishes. Place in oven to roast at 425 for about 20 minutes.
When the tomatoes are done, they should have crinkled skin and released their juices, and may be slightly browned. Using a slotted spoon, scoop tomatoes from pan. If you are in a hurry, place them directly into food processor. Otherwise you can put them in a large serving bowl and allow them to cool for a few minutes. Then puree in food processor, with basil, until very smooth.
Transfer to large serving bowl. Next put chopped veggies (zucchini, squash, pepper, onion and garlic) into food processor and pulse several times until veggies are finely chopped. (Or you can skip this step if you prefer a chunkier sauce.) Add the veggies to the pureed tomatoes. Add sea salt and black pepper to taste.
Simmering instructions: Instead of roasting the veggies, you can saute the onion and garlic in oil and a heavy-bottomed pot. Then add the other chopped veggies and cook for about 5-10 minutes, until tender. Then add the pureed roasted tomatoes to the pot. Simmer and adjust seasonings to taste. Add basil just before serving.
Serve over pasta. Enjoy! Serves 6-8. (Yields about 1 1/2 pints to 1 quart).