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.