salsa making is done and there are still tomatoes, so now... fresh, homemade, num yummy tomato sauce.
start by cutting an X in the bottom of each tomato (about 20) and placing them X-side up on a parchment paper covered baking sheet.
mmmm... juicy ripe tomatoes
roast tomatoes about 30 minutes, in oven preheated to 375F, until skin begins to pull away at X. remove from pan and let cool...
when cool enough to handle, core each tomato and peel away skin, working over a nonreactive bowl to catch the juice...while peeling tomatoes, saute in olive oil: 6 to 8 garlic cloves thickly sliced, 1/2 cup torn fresh basil, and 2 tablespoons balsamic or red wine vinegar...
add cut or crushed (with hands for fun) tomatoes to pot, add 1 teaspoon sea salt and ground black pepper, and simmer for one hour... you can't imagine how good this smells... if i had a smell widget for my blog i would let you smell it... heavenly...
when cooled, puree in food processor. label clean glass jars, freezer boxes, or bags. fill 2/3 full and freeze for up to 6 months...
summer goodness all winter long!
*if sauce is too acidic, add a little brown sugar to taste, just a pinch at a time
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