Roasted Tomato Sauce

• 4 lbs. tomatoes, cored and cut in half
• 10 cloves garlic, smashed
• 2 medium yellow onion, quartered
• 3 carrot, unpeeled and chopped into large pieces or 3 beets quartered
• 2 tbsp. olive oil
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1/4 tsp. sugar

Preheat oven to 375ºF degrees.
Spray baking sheet with cooking spray.
Lay out the tomato halves (skin-side up), onion, garlic and carrot (or beets). Try to make this only one layer to allow for maximum roasting.
Drizzle olive oil all over.
Sprinkle with salt, pepper and sugar.
Bake for 1 1/2 hour to 2 hours.
Remove from oven (be careful there will still be a lot of juice in the pan).
Using a tongs pluck the skins from the tops of the tomatoes. These should come of quite easily. Discard skins.
Carefully transfer the roasted contents to a food processor, blender, or a large mixing bowl, if using a stick blender, pulse until smooth.
Add salt and pepper, if needed, to taste.
Let cool slightly.
Fill desired sized freezer bags. Freeze flat.
When ready to cook, put into sauce pan, add appropriate spices for whatever is being cooked. Simmer for about 30 minutes. 
Will make approximately 2 1/2 quarts.