At first glance, this roasted tomato
sauce recipe may not seem like something that's worth the trouble. That
is, until you realize it's actually less work, and about the same amount
of time as a stove-top version.
However, don't make this because of any
procedural advantages, make it because it tastes awesome. What the hot
oven does to the deep red San Marzano tomatoes is a wonder to behold,
and produces a pasta sauce with some serious depth of flavor.