first time making some sauce from non-canned tomatoes.. :-)

used roma tomatoes, about 30-40 that came from a single plant about 2 feet tall. i would of had probably 50+ tomatoes but these damn things are BER prone. next year i might grow a couple more plants so if i end up with some BER again at least i'll have more tomatoes left, or i may try growing a hybrid roma style.. despite that, ended up with about 2 quarts of sauce. these romas are definitely tje best for sauce because there is hardly any seeds at all and almost entirely all meat, but again, the downside is they are BER prone..

i used the oven to roast them with garlic, onion, bell peppers, oregano, olive oil, dash of sea salt and a tbsp of brown sugar. cooked in oven for about 2 hours and once most of the liquid was gone i took them and put them in the blender/processor for a couple seconds and cooked on stove for additional 30 minutes with some red wine.

super easy, super delicious..

going to make some chili now with some of the sauce. ;)