This year I had a wonderful vegetable garden. And I love that I can still enjoy some of my vegetables with this roasted tomato sauce I made all winter.
Cut the stems from the tomatoes and cut in half
Put the tomatoes in a glass baking dish cut side down
Chop your onion, peppers, zucchini, Peel the garlic and leave whole. Place in the baking dish with the tomatoes.
Chop your fresh basil and parsley. Add to the vegetable dish.
Drizzle he vegetables with olive oil. Salt and pepper to taste.
Roast in the oven at 425 degrees for 40 minutes
After the vegetables are done cooking let cool for about 20 minutes. Peel the skins off the tomatoes.
Using a blender purée the vegetables
I saved in 2 cups freezer bags
This makes a great base for soups and even cream sauce for the fall/winter.
My house smelled so amazing while it was cooking and taste great. I have made some great sausage tomato sauce.