OK, so today was the first time trying roasted tomato sauce (with home grown herbs and garlic)

SOOO much less work and so much more flavor! AND thicker sauce without cooking everything down for hours! I don't know why I didn't try it before!

I was left with a concoction of OO, herbs, garlic and some of the juice from the tomatoes.....so aromatic!

Could I freeze this in an ice tray to pop into dishes/soups/stews later? Should I separate the OO from the herb/juice? Any ideas? Nancy

P.S. will be freezing any sauce made in the next couple of weeks.