3 tablespoons olive oil
6 lbs. tomatoes, cored and cut in half
1/2 large onion, chopped
Any other vegetables (zucchini, peppers, carrots, celery, etc.)
5-6 cloves garlic, sliced or chopped
4 tablespoons balsamic vinegar
1 tsp. of each dried thyme, oregano, basil,or use 1 tablespoon of fresh herbs
1 tsp. salt
1 tsp pepper
Pour olive oil into large roasting pan. Cut the tomatoes in halves and place the cut side down into some of the oil and slide it to the edge of the pan. Repeat with all the tomatoes until the pans are full with a single layer of tomatoes and the oil has been distributed evenly. Scatter chopped onions over the pans, tucking them into the crevices. Add other vegetables, if any. Drizzle balsamic vinegar. Add garlic and any other herbs. Season with salt and pepper to taste. Roast for 45 minutes at 400 or until vegetables are soft. Remove skins with tongs, as desired. Process briefly in a blender or processor for a chunky sauce, or more for a smooth sauce. Use right away, or pour into quart-size freezer containers leaving an inch or two for expansion, date and label before freezing. Makes about 2 quarts.
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