Easy Roasted Tomato Sauce

In the spirit of Hannah’s reminder to preserve some summer goodness for the rest of the year, maybe make some roasted tomato sauce and (if you can resist eating it all now), we recommend freezing some to have during winter. This is a recipe for chunky roasted tomato sauce that my mom shared with me years ago. 
- Elaine

Tomatoes!

Preheat oven to 375 degrees.
Cut tomatoes into quarters, smaller pieces if larger. It’s best to use a glass pan since tomatoes are acidic. Put the tomatoes in a pan with a little olive oil, salt, and pepper. You can use other spices (basil, garlic, onion, hot pepper, rosemary) but if it’s plain, it’ll be more versatile later. Cook for an hour. If you prefer a smoother sauce, you can put in a blender or mash with a fork or potato masher.