Roasted Tomato Sauce

This recipe is easy, and very adaptable to the flavors that you like.

Preheat oven to 400 degrees.

Slice the tomatoes and place them cut side up, as many as you can fit in one layer, in a 9 x13 baking dish (about 2 pounds).

Pour the red wine into the bottom of the dish (again, if you like the flavor, use more than 1/4 cup, or omit it if it isn’t your thing).

Mix together the oil, minced garlic, basil, oregano and salt. Pour over the top of the tomatoes, taking care to coat them thoroughly.

Place in the oven, uncovered, for about 15 minutes, or until the tomatoes start to soften. This will depend a bit on the size of the tomatoes. After about 15 minutes, flip them over, and sort of mix things around. Keep checking them for doneness about every 15 minutes. When the tomatoes are soft enough to mash with a fork, mash them all up and place them back in the oven for another 10-15 minutes. They will probably be quite juicy at this point, and you’ll know when they are done when the liquid has cooked off to the point that it looks like a sauce! The timing of the roasting will vary, but it is a very forgiving process, as long as you check them reasonably frequently. Usually they take about 45-60 minutes total for me.

Serve over 1 pound of your favorite cooked pasta, topped with Parmesan cheese!