Tomato Glut Sauce

*Adapted from Joan Gussow's book: This Organic Life, 1996

Preheat oven to 400

Put into a large roasting pan:

6 lbs quartered tomatoes

1.5 cups chopped carrots

1.5 cups chopped onions

10 cloves of garlic

6 Tbs. balsamic vinegar

1.5 Tbs. of each: fresh basil and oregano

1.5 tsp. salt

1 Tbs. pepper

Roast for 45 minutes or until vegetables are soft and fully cooked. Blend some of the veggies, but leave nice chucky pieces. Freeze in family-sized portions.

-Courtesy of Kate Mendenhall