when life gives you tomatoes, make sauce

Oven Roasted Tomato Sauce

Makes enough to sauce a pound of pasta.  Just right when you have an overabundance of ripe summer tomatoes.

            2 lbs. large tomatoes                       ½ tsp. sugar

            4 garlic cloves, minced                    1 tsp. salt

            1 tsp. dried Italian herb seasoning    ½ tsp. black pepper

                                                                     2 Tbs. olive oil

Heat oven to 400 degrees.  Slice tomatoes in half, set aside.  Pour olive oil into large rimmed baking sheet and spread it around.  Sprinkle garlic, herbs, sugar, salt and pepper evenly over the oil.  Place tomatoes cut side down in the baking sheet.  Roast for 30-40 minutes, or until the skins start to lift from the tomatoes.  Allow to cool.  Remove skins; put everything else in large bowl and mush it up as much as you’d like.  Reheat to use as sauce with freshly cooked pasta.