At this time of year the tomatoes are plentiful, and I do not like to see any go to waste …. also don’t have quite enough time to can it all! This is my go to, for whatever amount of tomatoes I have ripe at the time.
Fill a roasting dish with tomatoes, (roughly chopped, skin on), garlic, onion, sweet peppers and entire stalks of fresh herbs. (I also sneak a few carrots in there) Drizzle over some good quality olive oil, salt and pepper. Roast at 350 for 2-4 hours, very flexible. This also works in the crockpot.
Allow to roast until reduced by about half. Remove the stalks of fresh herbs, they have done their job …..
Puree with immersion blender or food processor (if you use processor make SURE you have left room for steam to escape or this can be a nasty experience). Stir in 1 small tin of tomato paste and season to taste with salt and pepper.
Depending on the acidity of your tomatoes, you might like to stir in a bit of sugar, but taste first.
It is easy to just put the cooled sauce in a marked freezer bag, and put it in the freezer to enjoy all winter long.