Fresh Tomato Pizza Sauce

• 8-10 large tomatoes (or a mixture of a couple pounds) cored, blanched, skinned and chopped or blended.
• 1 medium head garlic (8-10 cloves) rough chopped.
• 1 teaspoon salt
• 1 tablespoon butter
• 1 tablespoon sugar
• 1 teaspoon black pepper
• 1 tablespoon chilli powder
• 1 1/2 tablespoon dry Italian seasoning or 1/4 cup of fresh Italian herbs (parsley, basil, sage, oregano)

Boil a large pot of water.
Prepare a large bowl of ice water. Set Aside.
Meanwhile; core your tomatoes and cut an X in the top of each. 
Blanch tomatoes in small batches in boiling water for 1 - 2 minutes until skins begin to wrinkle slightly.
Remove from boiling water with slotted spoon and immediately immerse them into the bowl of ice water.
Drain ice water from cooled tomatoes.  If you need to use a small paring knife to catch the skins but they should peel off easily.  Discard skins reserving the meat and juice of the tomatoes.
Chop or blend tomato meats.
Take a head of garlic and press hard with the palm of your hand until the cloves separate. Hit each clove with the side of a knife just enough to break the skins.  Peel the garlic cloves and rough chop.
Put 1 tablespoon of butter in the bottom of a medium sauce pan. Add garlic and salt.
Saute' on medium until garlic is translucent but not brown (about 2 - 3 minutes).
Add tomatoes, sugar, pepper, chilli powder and spices.
Cook on medium until boiling. Reduce heat to med. low and simmer until the desire thickness is reached stirring occasionally.  This could take an hour or more.  (If you'd like to speed up the process, you can take 1/4 cup of sauce from the pan whisking in 1 tablespoon corn starch before adding it back to the pan of sauce. It should thicken within a few minutes this way).
Save in air tight container in the refrigerator/freezer, or use immediately.

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.