Easy Roasted Tomato "Sauce"

When you can't keep up with your tomato plants' producing -- this is so easy to prepare ---

Pick 35-40 firm ripe tomatoes, remove stems and cores.
Scald in boiling water for one minute. 
Run under cold water and slip off the skins. 
Cut in half, place in a strainer and let some liquid drain off.
Arrange in 2 large flat pyrex or ceramic baking dishes. 
Sprinkle with a bit of sea salt, ground pepper, fresh oregano and parsley; and minced garlic, if you wish.
Drizzle with local olive oil. 
Mix it all up a bit but keep in a single layer 
Bake in 375 degree oven for 67 minutes.

Serve over pasta or on rustic bread with shaved Parmesan. 

It also freezes well and can be a summertime treat on a rainy mid-winter day.