Roasted Tomato Sauce

Roughly chop one large red onion and peel one head of garlic, add to the tomatoes. (Sweet peppers are a good addition as well) Smother with olive oil and your favorite Italian herbs. I used rosemary, thyme and oregano. Salt and pepper to taste, toss so the veggies are all covered in oil and herbs. Pop in a 375°F oven till it's all browned and super soft. Cool a few minutes and then blend.  At this point you can add pasta as is, or, make it a meat sauce with ground beef, turkey, meatballs, or oil packed tuna. I'll be adding anchovies, capers and olives to mine to make a puttanesca. It's also great to freeze so you can have the taste of fresh summer pasta all year.