I might mention that I've roasted tomatoes for years in pyrex 9 x 13 glass pans as I was taught.... but I never will again. This WAS a pan of delicious nearly done roasted tomatoes in what's left of a pyrex 9 x 13 glass pan... another pan was on the top rack and of the million glass pieces that exploded.... half of them also landed in the top pan. Use a roasting pan... those specked granite old fashioned looking things,.....just not metal.
Preheat your oven to 425 degrees.
I always start by pouring a generous amount of olive oil in the bottom of the pan. If you're using large tomatoes cut them into quarters, no peeling or coring.... just cut them up. You can throw your cherry tomatoes in whole! Add a large sliced onion and dice up an entire head of garlic. I throw a couple cups of fresh oregano, rosemary and basil from the garden..... couple teaspoons of salt and pepper to taste. Drizzle more olive oil and a good 1/4 cup of balsamic vinegar over the top of the ingredients and stir it all up until well combined. That's it, unless you want more.
Depending on what's in the garden, variations might include green or red peppers, sliced zucchini and even eggplant. It reminds me of ratoutille, only roasted ratoutille... I especially liked the result the year I had all different kinds of tomatoes, especially the yellow pear ones.
Roast them on the top racks of the oven until the juices start to thicken and the tomatoes start to blacken 1 - 1-1/2 hours, stirring occasionally. The smell will drive you crazy! Let them cool completely and freeze flat in quart or gallon sized freezer bags. We usually have pasta that night cuz we can't NOT!
I love chunky sauce, but if you have kids or you're like my kids you might choose to process it a few seconds in a food processor. You'll never go back!
