Wash tomatoes, slice in half and place on a cookie sheet. Drizzle with olive oil.  Place garlic, extra veggies (if using) herbs, salt and pepper throughout the pan of tomatoes.

Roast for 60 minutes at 350.  You want the tomatoes and onions to start to look black.  Remove from oven and transfer to a dutch oven.  Began to mash the mixture, until it begins to break down.

Simmer on low for an addition 2-3 hours. Continue to stir so the sauce will not burn.

Puree tomatoes with a hand blender or food processor until smooth.

Mix 3 Tablespoons cornstarch and 3 Tablespoons of cold water and add to sauce.

Move back to the pot and simmer for an additional 30-45 minutes to allow sauce to thicken.

Canning Sauce:

Bring a extra large pot of water to a boil (The pot should be taller than your jars)

Boil canning lids for 2-3 minutes to heat up the seal.

Add sauce into clean jars.  Wipe down tops of jar to make sure they will seal properly.

Pull canning lid from boiling water with tongs and place on jar and add the outer ring to the jar.

Place jars in the boiling water and boil for 15 minutes.  Remove jars and leave to cool.

Once the jars have cooled, test the top to see if it sealed by pressing on the top of the lid.  If it sealed properly it will not move.  If it has not sealed, it will making a popping noise when you push on it.

If the jar did not seal, place in the fridge and use within 5 days.

Freezing Sauce:

Place in ziploc bags, lay flat in freezer to store.