The last pan of roasted plum & paste tomatoes of the season.  I do have quite a bit stored in the freezer but this is the last of the fresh. ;(

To roast tomatoes for sauce, preheat the oven to 425.  Cut the stem ends off the tomatoes and put them in the roasting pan cut side down.  Peel several cloves of garlic and tuck them into the spaces then add fresh herbs if you have them like oregano & basil for spaghetti sauce.  Or leave the herbs out and make plain garlic tomato sauce or just plain tomato sauce.

Drizzle them with a generous amount of olive oil, sprinkle with sea salt and freshly ground black pepper and roast for about an hour.  The skins will get a little black.

When it’s cooled enough, you can squeeze the pulp out of the skins with your hands & discard them (I feed them to my chickens and pig). Mash the soft roasted garlic up with your fingers and remove the tough stems from the herbs, leaving behind the roasted leaves.  

It’s then ready for cooking.  It’s a little “raw” and acidic at this point so I like to cook it down some and it sometimes needs tomato paste to thicken it up.  There will be seeds in it but they’ve never bothered me at all.