http://preview.tinyurl.com/ygks5fn

This is more of a method than a recipe, so feel free to deviate from the general instructions below. This is a good way to use up those vegetables that have been hanging around in your refrigerator and are too good to throw away, but you don't quite know what to do with them. The recipe is so adaptable, even the way you cook it is up to you. Susan prefers the oven, but Rolly often puts it on the grill over indirect heat.

Suggested Ingredients:

* Tomatoes (regular sized, or romas or cherry ones)
* Onions (red, white, yellow, green or even multi-colored pearl ones)
* Garlic
* Italian seasoning
* Multi-colored bell peppers
* Zucchini
* Carrots (cut in small pieces)
* Olive Oil

Directions:

* In a roaster pan (size appropriate for quantity of tomatoes used) place enough halved, de-stemmed tomatoes to fill it, cut side up.
* Top with sliced onions and whole garlic cloves
* Add other vegetables of your choice (see above)
* Salt and pepper to taste, add Italian seasoning if desired.
* Drizzle with extra virgin olive oil.
* Bake at 425, uncovered, 1 - 1 1/2 hours. If using small tomatoes, decrease time accordingly. You will know it's done when the vegetables are tender, tomatoes are nicely caramelized and your house smells like an Italian Grandmother's.

Puree in food processor if desired, or leave chunky.

There are many ways you can use this roasted tomato sauce. Susan likes it heated up and spread on a piece of buttered French bread. Rolly likes it over pasta or even better, on his homemade pizza. Check back here tomorrow for details on that! They both agree that it makes a great dipping sauce for breadsticks.

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