Roasted Vegetable & Tomato Sauce

This is a wonderful recipe to use up the abundance of ripe tomaotes, peppers and onions that ripen all at once in the fall. Check the whole recipe as there are lots of great garden ingredients. This recipe freezes well, and is great on pasta, as an addition to soups or as a pizza sauce. Makes about 7 pints.

Roasted Vegetable and Tomato Sauce

10 - 12 lbs ripe tomatoes, peeled seeded and drained
10 - 12 Green onions
3 or 4 carrots
5 sweet peppers, seeded.
10 - 12 cloves of garlic
2 celery stalks
1 large onion
2 jalapeno peppers
Pre-heat oven to 450 degrees. Coarsely chop all of the above and spread in a broiler pan, roast in the oven for 25 to 35 minutes, checking occasionally to make sure nothng is burning. Gently stir everything together and continue to roast for about another 1/2 hour until all of the vegetables are soft. Remove from oven and reduce temperature to 400 degrees.

Cool slightly and transfer to a large bowl or pot where everything can be pureed using a plunge type blender. When pureed, return it to the broiler pan (at this point you may need two broiler pans) and add:

1/2 cup olive oil
2 cups of red wine
1 Tablespoon of cinnamon
2 Tablespoons of Sugar
1/3 Cup of Apple Cider Vinegar
1 Tablespoon each of Oregano and Thyme
Salt and Pepper to Taste
Gently stir and return to the oven, . Continue to roast for about another half hour, or until you have the consistency you like. Enjoy!