Roasted Tomato Sauce

Tomato sauce that is equally good with pasta or as a pizza sauce. Freezes well.

Tomatoes, as many as you like

1-3 garlic cloves peeled and sliced (the amount you use depends on the amount of tomatoes you are roasting and how much you like garlic)

A few glugs of olive oil

Sugar to taste

Salt and pepper

Handful of fresh basil, chopped (again depends on quantity of tomatoes you are using and how much you like basil)

Cut the tomatoes in half and place in a roasting dish. Add the sliced garlic, a few glugs of olive oil and season with salt and pepper. Roast at 400℉ until the tomatoes have begun to char and breakdown, and the liquid has reduced in volume. This can take anywhere from 30 mins to over an hour depending on how many tomatoes are in the pan. Stir occasionally. Remove from the oven and leave to cool. Blend the roasted tomatoes in a food processor, either blending with some, all or none of the liquid in the pan, depending on how thick you like your sauce. Return the sauce to a clean bowl and season with sugar, salt and pepper to taste. You can also add some extra olive oil and/or a few dashes of red wine vinegar or balsamic vinegar. Finally, add the chopped basil. This sauce works great with pasta and as sauce for pizzas. When using as a pizza sauce; if the consistency is too thin, heat the sauce in a pan on the stove until the liquid has evaporated and the sauce is thick.