Roasted Tomato Sauce

"Many women have been born who found for themselves no epic life wherein there was a constant unfolding of far-resonant actions; perhaps only a life of mistakes, the offspring of a certain spritual grandeur ill-matched with the meanness of opportunity, perhaps a tragic failure which found no sacred spot and sank unswept into oblivion."
George Elliot, Middlemarch

My daughter and I worked out this recipe to make the most wonderful tomato sauce. So, I've got that going for me.

5 lbs tomatoes, coarsely chopped
1 medium onion, coarsely chopped
6 cloves of garlic (more to taste)
1/8 cup olive oil
1/8 cup balsamic vinegar
sea salt and pepper to taste

I use only the best organic ingredients.Toss ingredients in a bowl to coat with oil and vinegar. Spread in a single layer in roasting pan. The secret to getting a sweet sauce is to roast at 250F for at least 4 hours, until the ingredients caramelize.

Cool and put through food mill, medium grater. For this recipe, I started with 5 lbs 2.8 oz of tomato/onion/garlic and ended up with just over 4 cups or 16 ounces of sauce.

Heat and top homemade pizza or pasta.

This recipe may not constitute a constant unfolding of far-resonant actions, but the taste evokes a certain spiritual grandeur, particularly when used to top a pizza using homemade pizza dough. So, notwithstanding the relative meanness of opportunity I may have experienced, this sauce may be all that stands between me and a life of tragic failure that will sink into oblivion.

To can, put in sterile jars. Ball Blue Book says leave ½” at top of tomato jars, but I left a bit more room and managed to almost fill five 8-ounce jars. Boil in canning pot 35 minutes.

Herbs: if using thyme or oregano, chop fresh herbs and toss and roast with tomatoes. If using basil, I put a few whole leaves on top of sauce before sealing jars to boil.