Oven Roasted Tomato Sauce

You know, 25 pounds of tomatoes doesn't actually seem like all that much until you begin processing it all... trying desperately hard to preserve them before they fall victim to spoilage.

There's been Caprese Salad.. sliced tomatoes, mozarella, and basil all covered with a drizzle of olive oil.

We've made BLT Pasta, all of the ingredients of a Bacon, Lettuce, and Tomato Sandwich, but mixed into a bed of gluten free pasta.

And then, the tomato madness continued with Oven Roasted Tomato Sauce.  One of the easiest recipes I've ever worked with.  You can find the recipe on here on Mother Earth Living's  website.

The actual process was laughingly easy.  Slice tomatoes into chunks.  Put them in a big 9 x 13 inch casserole dish coated with olive oil.  Slice onions into strips and place over top.

Chunky tomatoes!

 Once again, I put my mini food processor to work, and added the olive oil, peeled garlic, and herbs to the bowl and chopped them up finer than I would ever be able to manage by hand. 

 I put them over top of the tomatoes and onions (I stirred them  up here.) 

Bake them at 350* for an hour, and look at this amazing goodness that comes out of the oven.  Stir it with a spoon, and the tomatoes break apart into chunks.  This tastes amazing as it is, served over pasta or straight up on a slice of toasted French or Italian bread.

After eating a couple of pieces of bread slathered in chunky tomato sauce, I ran the rest through the blender to make this into sauce.  I froze the rest of the sauce into quart size freezer bags.  I saved out this one jar so that we could have it for lunch tomorrow after church, and serve it with a wonderful summer salad, full of goodness from the farmer's market.