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.
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!