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Preheat the oven to 400°F
Spread out the tomatoes, onions, garlic, and peppers (if you’re using them) on sheet pans.
Drizzle the tomatoes and other veggies with the olive oil and sprinkle with salt and pepper.
Roast in the oven for 30-40 minutes.
Let the tomatoes cool for a few minutes, then transfer the entire contents of the sheet pan, juices and all, to a blender or food processor. You may need to do this in two or more batches depending on how many tomatoes you have.
Add the fresh herbs and balsamic vinegar to the blender if desired.
Blend until the tomato sauce is smooth.
Pour into jars and store in the refrigerator.