came from Martha Stewart -- or at least it started from there. I've adapted it over the years.
For the amount of tomatoes I had, I prepared two baking pans, by adding a large sweet onion and a few garlic cloves to both.
You can vary the recipe in several ways:
- Often, I will add hot peppers to the roasting pans to make a spicy sauce. You could also use hot pepper flakes, added to the food processor, if you don't have fresh hot peppers.
- If you have an eggplant to use, roast it with the tomatoes.
- Skip the garlic and make a sweeter sauce.
While the entire process is not quick, the hands on time is relatively low. No peeling tomatoes. No watching sauce simmer on the stove. I've found it to be the easiest way for me to make sauce to last the whole year. It also helps that I freeze the sauce instead of canning it.