Roasting Roma’s

I planted 80 Roma tomatoes in early spring and have been harvesting produce for about a month now.

Today I roasted about 300 tomatoes and I was finally completely satisfied with my recipe.

Here is how I prepared them.

Slice Roma’s in half, lengthwise. Drizzle with olive oil, added salt, pepper, a hand full of garlic ( I prefer fresh but used loads of minced and it was excellent) oregano and finely chopped basil.

Mix well so all tomatoes are well coated.

Place face down on a baking sheet and roast at 350 degrees until skin start to pucker. Different baking surfaces will cause  the length of time vary.

Remove from oven and scoop into a blender or food processor, buzz for about 10 seconds.

Pour into a food mill or a potato ricer.

Process all tomatoes, add fresh basil to taste, simmer sauce to desired consistency and enjoy!