I picked up a huge box of bruised roma tomatoes at the Raleigh farmer's market this weekend and spent most of Sunday morning making tomato sauce.
I'm not sure where I picked up my technique. Almost all of the advice I see on line says to boil the tomatoes, remove the skins, scoop out the seeds...why would you do that? That's what a food mill is for.
I sliced the tomatoes into flat pieces, lay them out on a baking sheet, season them with salt, marjoram, basil, thyme and oregano then drizzle with extra virgin olive oil. I fill the pan up, and put it in the oven - 450 degrees for 20 to 30 minutes.
While they cook I prepare the next pan.
Once they come out of the oven they go directly into the food mill which is over my stock pot. The food mill does the work of removing the skins and seeds.
The stock pot simmers over low heat. I probably did about 12 trays worth. I reduced the sauce by at least a quarter, and all I added to it was a poor of marsalla wine.
The sauce is red, beautiful - tastes so fresh, and clings to pasta like crazy.