Chopped fresh herbs like basil, tarragon, thyme, parsley
Place rack in the center of the oven and preheat the oven to 450 degrees F. Grease a heavy baking pan or dish that will fit a single layer of the tomatoes comfortably. Use more than one pan if needed.
Three pounds of tomatoes makes about 3 cups sauce. Wash and dry the tomatoes. Fit a single layer of tomatoes into the greased pan and drizzle with olive oil. Coat the tomatoes well and roast for about 10 minutes.
Remove the pan from the oven and shake the pan to loosen and turn the tomatoes. Return the pan to the oven and continue to roast, shaking occasionally, until the skins have split. Remove the pan from the oven and allow to cool until you can handle the tomatoes.
Using a spatula, scrape all the roasted tomato goodness off the pan. Puree the mixture in a blender, or if you want a satin-smooth sauce, run the mixture through a food mill or screen to remove the seeds and small bits of skin. Season the sauce to taste with sea salt, fresh pepper and finely chopped fresh herbs.
Nutritional analysis per ½ cup of sauce (varies with the tomato type): 60 calories, 2 grams protein, 10 grams carbohydrates, 1 gram fat, 6mg. sodium, 2 grams fiber.
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or www.cherylwixsonskitchen.com.