Oven Roast Tomato Sauce

Ingredients

• 6.75 lbs tomatoes – halved and squeezed
• 2 T olive oil
• 2 T balsalmic vinegar
• 3 c onions – chopped
• 6 cloves garlic – chopped
• 2 T salt
• 1 T dried oregano
• 1 t dried basil
• 2 t pepper
• 1 t crushed red pepper

Instructions

1. Add the tomatoes and onions to a shallow roasting pan
2. Add the oil, vinegar, salt, pepper and herbs
3. Bake for 40 minutes at 425°
4. Allow to cool slightly and process in blender on high to break everything down (I didn’t add all of the liquid to keep the sauce thicker)
5. Bring to a boil and simmer for 45 minutes
6. Process in a pressure canner if you wish -pints, adding 1/4 t citric acid to each, 35 minutes