Tomato Glut Sauce

Adapted from The New York Times
Makes a delicious spaghetti sauce

Preheat oven to 400 F

Put into a large roasting pan:

• 6 pounds tomatoes (plum are best), cored and quartered
• 1 1/2 cups coarsely chopped carrots (optional)
• 1 1/2 cups coarsely chopped celery
• 1 1/2 cups coarsely chopped onions
• 9 cloves garlic, coarsely chopped
• 6 tablespoons balsamic vinegar
• 1 bay leaf
• 1 1/2 tablespoons each fresh thyme, oregano, basil, parley
• 1 1/2 teaspoons salt (or less)
• 1 tablespoon freshly ground black pepper

Roast for 45 minutes or until vegetables are soft.
Process briefly to leave slightly chunky, and freeze in 2-cup portions.
Makes 2 quarts (4 pounds).