This recipe came from Glenda Castelli, the manager of the Windsor Farmers Market. I believe that she got the recipe from an old Sunset magazine. Thanks, Glenda ... this is a real "keeper".
Wash Tomatoes and cut in fours, leave the skins on for flavor. Add basil garlic, olive oil to your liking and roast in a 350 degree oven for a couple of hours. If you have a loaf of Panorama Bakery French Bread on hand – that and the sauce is dinner. I pack in quart bags and freeze for pasta’s salsa, soups, and stews in the winter.