Everyone loves tomato sauce. I love making it from scratch with garden fresh tomatoes. In agriculture, a bumper crop is a crop that has yielded an unusually productive harvest. Excess produce can also be a source of problems, such as when there is insufficient storage space (barns, grain bins, etc.) for an overlarge crop. Another way to use tomatoes when you have too much. This recipe is a very forgiving recipe and is open for variations with adding different herbs, more garlic, and onion. You can add other vegetables like zucchini, eggplant, cauliflower, and pumpkin and summer squash to make a chunky sauce that is nutrient rich and satisfyingly tasty on pasta or as a savory condiment for meat, potatoes or toast.
18-20 large Roma tomatoes, cut in half
1/4 cup olive oil
6 cloves of garlic, minced
1 onion, diced
1 tablespoon Italian seasoning
Handful of fresh basil leaves, rough chopped
Handful of parsley, rough chopped
4 sprigs of fresh thyme, stems removed
Salt and pepper to taste about 1 1/2 cups of water
Line baking sheets with parchment paper or foil. This makes for easy cleanup. Set aside. Pre heat oven to 300 degrees. In a large bowl mix olive oil, garlic, onion, and Italian seasoning. Place cut tomatoes in the bowl and gently coat the tomatoes with olive oil mixture using a spoon or your hands. Place tomatoes cut side up on baking sheet and top with fresh herbs, salt, and pepper. Roast for approximately 2 hours. After 2 hours increase the heat of the oven to 400 degrees. Roast approximately for another 15 to 20 minutes. Remove roasted tomatoes from the oven and allow to cool for a few minutes. Place tomatoes in a food processor or blender and puree to desired consistency. Add water to thin out if you like a thinner sauce.