pasta sauce

My friend, Amy, shared this recipe with me.  I'm not sure where she got it (Barefoot Contessa?), and I've altered it a little further, so I don't know who gets the credit here.  I ended up making two batches of it this weekend in an effort to use up all of the tomatoes that our garden is still (rapidly) producing.

Pasta Sauce
Cut up tomatoes and spread out on a cookie sheet fully coated with Pam.  The recipe called for 12 roma tomatoes, but I used a variety of large regular and grape tomatoes - enough to cover the cookie sheet (so more than twelve were used).  I had a few small green peppers that I also chopped up and put with the tomatoes.

Pour over to taste:  extra virgin olive oil, balsamic vinegar, salt & pepper, and sugar.

Roast at 425 degrees for 25-30 minutes.

Puree with basil.  I also added some red pepper flakes to give it a little bit of a kick.

Amy said her family eats quite a bit of Italian, so she uses hers up immediately, but I froze ours in quart-size baggies to use up this winter.

Enjoy!