I may finally be recovering from the emotional devastation of last year’s non-existent tomato crop. On today’s agenda: roasted tomato sauce. I use all the tomatoes, not just the paste tomatoes, as I like the flavor and cannot possibly eat them all fresh (although I give it my best effort!). I halve or quarter the tomatoes, roast them in a medium oven until soft and the skins are just beginning to blacken, then run the tomatoes through our tomato strainer and follow the process for canned tomato sauce. YUM!