Shared and adapted by shareholder Betsy Sinnot

From This Organic Life by Joan Dye Gussow

6 lbs. plum tomatoes, quartered                        1 ½ cups coarsely chopped carrots

1-½ cups coarsely chopped celery                    1 ½ cups coarsely chopped onions

9 cloves garlic, chopped                                   6 TBSP balsamic vinegar

1 bay leaf1                                                       ½ tsp salt (or less)

1 TBSP freshly ground pepper

1 ½ TBSP each, fresh thyme, oregano, basil, parsley

Preheat oven to 400 degrees

Put all ingredients into a large roasting pan.  Roast for 45 minutes or until vegetables are soft. Remove bay leaf. Process briefly in food processor, leave slightly chunky.  Put into a pot and simmer until desired consistency is reached.

*Note: ingredients other than tomatoes, garlic and balsamic vinegar are up to you. You can use peppers, eggplant and zucchini instead of carrots and celery leaf instead of celery.