Roasted tomato sauce

This has been an amazing year for tomatoes, and I've finally decided to go beyond insalata caprese to experiment. One of the members of Chowhound.com posted a technique for roasting tomatoes in order to freeze them: simply core the tomatoes, put them on a baking sheet, and bake for an hour at 250 degrees. After the tomatoes cool, pop them in freezer containers and freeze.

I tried that, and it worked fine, so I've moved on to the next step. I found a recipe in a gorgeous Aussie food magazine called Delicious for a tomato sauce made from roasted tomatoes, garlic, and herbs. I'm garlic-averse, because it doesn't sit that well with me. But I decided that any good tomato sauce needs a litle garlic, so I added one of the frozen cubes (equal to one clove) that you can buy at Trader's Joes. (P.S. it turned out to be too much: half a cube would have sufficed.)

Here's what I did: I cored six medium sized pink tomatoes, and stuffed the core with sprigs of basil and some dried spaghetti spices (oregano, rosemary) and a little sale. I roasted them at 250 degrees for an hour. After the tomatoes came out, I pulled off the skins (watch your fingers) and put them in a french oven. I added the garlic, and then processed with a hand mixer for about a minute. Then I cooked it for an hour on a low flame so that it reduced by about half.

It looks like it will be a great base for pasta with veggies, and I might even stir in some goat cheese and see what happens.