This is my harvesting colander and I've filled it to overflowing twice now with just tomatoes. I can't eat that many sandwiches.
Two things we do eat a lot of though are eggplant lasagna (which I also make with zucchini sometimes instead of eggplant) and pizza, both of which require tomato sauce. So I hunted for a homemade sauce recipe and immediately abandoned most of them as soon as I read the word "blanch". No thanks. I have no time for such nonsense.
So I combined several recipes that seemed simple enough and made my own even simpler version that is delicious in it's simplicity.
You can use any kind of tomatoes, but for the simplest version, Roma tomatoes are the way to go.
Tomatoes (cut out the cores if you are using large tomatoes)
Whole garlic cloves
Preheat your oven to 225 degrees.
On a baking sheet (I add a silicone liner to make clean-up easier), place all your tomatoes. If you are using large tomatoes, place a clove of garlic in the center of each. For Roma tomatoes, just spread 4-6 cloves out on the pan amongst the tomatoes. Drizzle with olive oil.
Roast for 2-4 hours, depending on how much time you have and how large the tomatoes are. You will know they are done when they look like this.
Dump all the tomatoes and garlic into your blender and blend it to oblivion. Add a few dashes of Italian seasoning and blend it a little more to mix it in.