Roasted Red Tomato Sauce

This is the perfect way to use lots of tomatoes from the garden. I got it from the Food and Nutrition Magazine. It was excellent, easy, and the whole family loved it.

Tomatoes, any type (I used ~15)
olive oil
Sliced of minced garlic
Coarse salt
Coarse pepper
Sherry or balsamic vinegar (optional, I totally forgot and we loved it without)

Preheat oven to 250 degrees. Slice and core tomatoes. Place on lined baking sheet. Drizzle with olive oil, sprinkle with coarse salt and pepper and garlic. Bake 2-4 hours (I did 3.5) or until juices have evaporated. Place in food processor or blender and pulse to desired consistency. Add vinegar if desired. Season more if needed (I added a touch of sugar).

Let me know if you try it!