Step 1

Heat oven to 425 degrees.

Step 2

Spread olive oil over bottom of pan. Place tomatoes cut side down in a single layer in pan and add remaining ingredients, nestling them around the tomatoes, keeping the single layer.

Step 3

Roast for 45 minutes or until vegetables are soft and tomato skins are browning.

Step 4

Remove thicker tomato skins with tongs, if desired.

Step 5

Let cool a bit and spoon vegetables and all liquid into a blender, food processor, or large pot to use an immersion blender. Process briefly for a chunky sauce, or more for a smooth sauce.

Step 6

Use right away, or cool a bit before pouring into quart-size freezer containers and jars, label and freeze for up to a year.