First cutting up the tomatoes and squeezing out the juice and seeds.
After they are all cut up I add a couple of green peppers to each pan along with a large onion, small handful of fresh basil, few parsley sprigs, 3 garlic cloves, and a couple of bay leaves.
Pour some olive oil in the bottom of a glass cake pan, add the tomatoes with some salt to the pan, then pour a little oil over the top again. Put in the oven to roast at 425 for about 30 minutes.
After 30 minutes you may want to remove some of the liquid they have produced.
Roast for another 30 minutes or until the vegetables are soft and getting some nice charred spots, this adds flavor to the sauce.
After the tomatoes have cooled down put them into a food processor and process until smooth.
I put mine into pint jars and processed them for 20 minutes at 10 pounds pressure. Ended up with 9 pints from the first batch.
This week has been exciting one grandson got his drivers license and the other one played his first football came for the freshman team. Very happy times!
Time goes by so fast, what a blessing both of these boys are to our lives.