I would suggest you try the roasted tomato sauce posted by Virginia
Brubaker that many of us enjoyed last year. I use roma's in it.
I am going to try it with chilies, a little lemon juice and cilantro
instead of the basil when my garden finally ripens up here (usully only a
week or so before the first frost) I plan to make up lots of it this year
and freeze or can it.
Roasted Tomato Sauce
The Original was Posted to Fatfree Mailing List by Virginia Brubaker
4 lbs tomatoes
5 large cloves garlic (I use about three times as much)
1 tsp or more salt
3 Tablespoons chopped fresh basil (I use 6 and add near the end of the
Peal the tomatoes bu placing in boiling water for 1 minute. (I do not -
just chop) Chop everything and place in a large nonstick pan. Bake at
375 degrees stirring after an hour and after tat each 1/2 hour. Yield
about 2 1/2 cups (more if you do not peal the tomatoes). I use the
convection option on my oven and it seems to cook faster.
Edmonton, Alberta, Canada