roasted tomato sauce

this is a super simple way to make homemade tomato sauce. no quick-cooking, peeling or seeding of the tomatoes. there isn't even really much chopping. and the result, of very little effort, is intensely flavored homemade sauce that tastes like you were hunched over the cutting board and stove all day, sweating and crying.

what? you don't cry when you make tomato sauce? huh.

um...neither do i.

that would be weird.

cut your tomatoes in half. i scored and found some san marzanos at the local farmer's market but use what you have. put them in a pretty baking dish. or use your favorite, ugly, stained and most used baking dish. whatevs.

drizzle the tomatoes with olive oil and salt and pepper and get those hands in there and mix it all around.

pop them in a 375 degree oven and bake them 45 minutes to 1 hour until they are shriveled, juices are pooling in the pan and the edges of the maters are starting to brown.

let cool a bit and then dump them and all their sweet little juices into the food processor and blend until your preferred consistency. we like a smooth sauce, so i go allllll the way.

taste and season with salt as needed, and if you are feeling a bit wicked, add some melted butter to the sauce. a couple tablespoons will do the trick.

tomato sauce freezes beautifully, just let cool completely before freezing.