Roma Tomatoes

I recently went to the farmers market and ran into a school chum (and practically a life-long friend!)
and she told me she was going to purchase a bushel of Roma tomatoes and roast them in the oven for
soups, stews and sauces all winter long.

What a great idea!

The following market day, the one stand I patronize had a basket for $5.00.......25lbs!!!!

Once home, I cut the tomatoes and placed them cut side up on a baking sheet.  I sprinkled them with
kosher salt, freshly ground pepper, fresh thyme, drizzled olive oil over the tomatoes  and put them in a slow, low (300*) oven for 2 hours.

The kitchen smelled absolutely divine!

The tomatoes were a bit soft.  I bagged them and froze each bag flat......for the winter!!!

The next day, I finished off the tomatoes (the never ending bag of tomatoes!).  This time I placed
the cut side down on the baking sheet.  I sprinkled the kosher salt, freshly ground pepper, and fresh
basil, then drizzled liberally with olive oil.  I baked these tomatoes at 400* for one hour. 

I can't begin to tell you how wonderful that smell was!!!

Once cool, I processed the tomatoes, oil, basil, everything on the baking sheet.......and the result was
the very best, best ever, oh my! tomato sauce ever!!!!!!!

Unfortunately, the yield was only two (2) quarts!!!!!