Oven Roasted Tomato Sauce - Satur-DIY
It's been a long time since I've purchased tomato sauce - not that we don't eat or enjoy it, just that canned, processed stuff from the store is such a paltry substitute for homemade. Throughout the years I've made big batches for canning or freezing - often with a glut of gleaned seconds. So many almost-over-ripe tomatoes have such a marvelous flavor, if you're willing to cut out a few bad spots.
In recent years I've discovered roasted tomato sauce. Instead of a bubbly, splattering, molten liquid in a pot on the stove top, you can roast the ingredients in the oven and then blend them up.
Roasting them in the oven brings out a depth and sweetness to the flavors from heating them to a higher temperature than possible when boiling them in a pot.
Chop your veggies (all of them!) Pictured below are tomatoes, onions, and peeled garlic cloves. You can add carrots for sweetness, peppers, eggplant, squash, and so much more.