Roasted Tomato Sauce

• 3 lbs ripe plum tomatoes, each cut lengthwise in half
• 6 cloves garlic, unpeeled
• 2 tablespoons olive oil
• 34 teaspoon salt
• 14 teaspoon fresh coarse ground black pepper
• grated romano cheese (optional)

1. Preheat oven to 450F In 15 1/2 by 10 1/2 inch jelly-roll pan, toss tomato halves and unpeeled garlic cloves with 1 tablespoon olive oil.
2. Arrange tomatoes, cut side down, in jelly-roll pan.
3. Roast tomatoes and garlic 50 to 60 minutes, until tomatoes are well browned and garlic cloves are soft.
4. Let tomatoes and garlic cool in pan 20 minutes or until easy to handle.
5. Over medium bowl, carefully peel tomatoes.
6. Place tomato pulp in bowl with any juice from jelly-roll pan.
7. Squeeze garlic from skins into same bowl.
8. Discard skins from tomatoes and garlic.
9. With spoon, crush tomatoes and garlic.
10. Stir in salt, pepper, and remaining 1 Tablespoon olive oil.
11. Serve sauce at room temperature or transfer to saucepan; heat over medium low heat until hot.
12. Serve with grated Romano cheese if you like.

tomatoes, garlic, olive oil, salt, fresh coarse ground black pepper, romano cheese

Taken from www.food.com/recipe/roasted-tomato-sauce-98355 (may not work)