A great way to use an overabundance of home-grown tomatoes.
Freeze this for use over pasta. The roasting process and the balsamic vinegar give such depth to this sauce--it's really flavorful and it smells wonderful as it's roasting, too.
I have also added hot peppers and other spices (ground dried chiles, cumin, Mexican oregano, extra garlic) to make a great chili base.
Preheat oven to 400 degrees.
6 lbs. tomatoes (Roma are best but any kind will work)
1 1/2 to 2 cups roughly chopped onions
9 cloves garlic, coarsely chopped
4 to 6 T. balsamic vinegar
1 bay leaf
1 1/2 T. each fresh thyme, oregano, basil, and parsley
1 1/2 tsp. salt
Freshly ground black pepper to taste (be generous)
Place all the ingredients in a large roasting pan and mix. Roast for about 50 minutes, possibly more, until the vegetables are soft. Process in a food processor or blender just briefly--you want to leave it slightly chunky. Freeze in 2-cup or quart containers.