*If you find your sauce is a little acidic, you can add sugar, honey or baking soda. Start with just a little. You can always add more if it needs it. If it's thicker than you want, add a little chicken broth or vegetable broth. (It's never too thick for me.)
*Experiment with roasting different vegetables like red peppers or carrots. If you use carrots, they may need a little more roasting time than the tomatoes, or cut them into smaller pieces. If you want to add some heat, season the tray with some crushed red pepper flakes.
*If you find that one clove of garlic works for you, then just roast one the next time. Garlic cloves are always different sizes, so I just throw a few onto the sheet so that I have options. Any leftovers can be used for other recipes. You could mash it up with some butter, maybe add some romano cheese, spread it on some great bread, bake/broil and make a delicious garlic bread to go with your pasta :)
*Don't go too crazy with the olive oil. It has a lower smoke point than other oils and we are roasting here at a high heat. I probably used a couple of tablespoons or so. You want to be generous, but you do not want to end up with a lake full of oil on your baking sheet.
*I used 2 1/2 pounds of tomatoes and got 2 1/2 cups of sauce, so you can figure you're getting about a cup of sauce per pound of tomatoes.
*This sauce freezes well. I allow it to cool and then freeze in zip top freezer bags.
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