I brought home about 35 lbs of tomatoes from the market. Suffice it to say, we spent a few days roasting tomatoes.
For the most part, we quartered the tomatoes, placed them on the pan skin down and roasted them for about 3 hours at 250 degrees. Then we skinned them, weighed them out to 28 oz (large can size) and threw them in the freezer.
After hearing from some friends that they roast tomatoes with onions and garlic and then blend it all up in to a nice sauce base, I had to try some. The sauce was bursting with roasted garlic flavor and had a lovely sweetness to it. Hopefully I can make some more of this before tomato season is over.
I also tried my hand at crock pot tomato sauce and came up with a pretty good one.
Crock Pot Tomato Sauce
8 cups chopped tomatoes, I skinned mine, but it isn't necessary
3 carrots, grated
1 large onion, diced
1 red or green bell pepper, diced
2 cloves of garlic, chopped
2 T olive oil
3/4 t dried oregano
1/2 t dried marjoram
1 t dried basil
3/4 t fennel seeds
3/4 t salt
Heat oil in a sauté pan. Sweat onions, bell pepper, garlic and grated carrots until soft, being careful not to brown. Place everything into crock pot and cook on low for 7 hours or until done. You can blend this sauce or use it chunky.