Inspired by UrbanFarmandKitchen.com

1lb of Veggie Box tomatoes

1 to 2 cloves Veggie Box garlic

1 tablespoon of olive oil

Sprig of woody herb of your choice (sage, thyme, oregano, etc)

salt and pepper to taste

1 lb of Veggie Box tomatoes 1 to 2 cloves Veggie Box garlic 1 tablespoon of olive oil

Preheat your oven to 350F/175C and line baking sheets or roasting pans with parchment paper. Arrange tomatoes in an even layer. Large tomatoes can be cut up into rounds or chunks. Add peeled garlic cloves to roasting pans. No need to chop them up. Place herb sprigs over the tomatoes evenly. No need to strip the leaves. Drizzle with Extra Virgin Olive Oil and season with salt and pepper. Roast in preheated oven for 45 minutes.



Remove from oven and let cool. Discard herb sprigs. They did their job.



Transfer tomatoes, garlic and all the juices to a blender and blend on Med-high until smooth.



Optional – Sieve the mixture to remove seeds and skins



Optional – If your sauce is too thin, transfer to a pot and cook down to desired consistency.



Adjust seasoning and transfer to storage containers.