Roasted Tomato Sauce

Makes 4 1/2 cups.

3 pounds tomatoes (as ripe as possible)
1/4 cup pure olive oil
6 to 8 large garlic cloves, peeled
1 cup fresh basil leaves or 1/2 cup fresh oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Preheat oven to 325 degrees F.

Peel tomatoes by dipping them in boiling water for 30 to 40 seconds; slip off the skins. Remove cores. Cut tomatoes in half around the middle and squeeze out seeds. Quarter tomatoes and place them in a baking pan lined with foil. Put remaining ingredients over the tomatoes and bake for 2 to 3 hours, or until tomatoes collapse, become saucy, begin to lose moisture and turn slightly brown. Stir the mixture occasionally to break up. (As moisture cooks out, volume decreases.)

When the tomatoes have been reduced to a chunky sauce, remove from oven. Run through the food processor or use in chunky form.