• About 12 ripe tomatoes
• olive oil
• minced garlic
• fresh basil
• Coarse sea salt
• pepper
• Lemon Zest
• sugar (optional)

Wash and quarter tomatoes.  I do not core.

Arrange skin side down on baking sheet or roasting pan

Drizzle with olive oil

Mix well with garlic, basil, salt and pepper

Heat oven to 350 degrees, and put pan in oven.

Bake approximately 45 minutes to an hour

Remove and put all, including the juices, through a food mill.

To thicken, put sauce into pot and add lemon zest and (optional) sugar to taste.

Cook slowly until sauce reaches desired consistency.

Enjoy now, refrigerate or freeze.

You can add other spices and vegetables - I've used thyme and oregano and parsley for a more Italian type of sauce.  I've also used poblano peppers and fresh cilantro for a more Hispanic taste to the sauce.