Do you have any ways to make a tomato sauce from Roma tomatos?

Put them in hot water for a few minutes, then peel off the skins. Remove the seeds and dice. Saute garlic and onions in olive oil until soft, then add the diced tomatoes and simmer, adding oregano, thyme and basil after a while (dried or fresh.) You’ll probably want to add some tomato paste and possibly some crushed canned tomatoes for consistency but it’s not necessary. Add salt and pepper to taste.

An easy way is to slice them in half lengthwise. Run your finger over the insides to get out the seeds. (if you don’t mind seeds leave them in. I do ) if you’re super fussy, lop off the stem end.

Place on a baking sheet skin side down. Add salt, pepper, oil of choice and bake at 350 degrees for 45 mins to hour.

The skins should slip off easily then. Place in food processor or use a stick blender to purée.

Adjust seasonings. A little basil and oregano or thyme to taste. Enjoy.

Roasting them like this deepens the flavor a lot and will yield a superior sauce.

You can also freeze any leftover and enjoy all winter.

Almost Everything You Ever Wanted to Know About Making Tomato Sauce with Fresh (Roma and Other Types of Plum-Style) Tomatoes