Roasted Tomato Sauce!

Here's one good reason to be crazy about taking pictures of the food you're cooking: when you forget what time something went in the oven, the camera can tell you. Thanks, Giovanni!

So the cool thing about this sauce, with helpful hints from teh interwebs, is that the entire sauce is roasted (meaning you don't roast just the tomatoes, but everything). Normal tomato sauce involves sauteing garlic and onion then adding tomatoes and spices. Normal tomato sauce with roasted tomatoes involves using roasted tomatoes instead of fresh or canned ones. When the whole sauce is roasted, magic happens.

Spread halved tomatoes (romas are best) cut side up in a pan with fairly high sides and cover with a generous sprinkling of minced fresh garlic, dried basil and oregano, salt and pepper to taste, and a drizzle of olive oil (the easiest way not to spill is to pour a bit of olive oil in a spoon and use that to drizzle; even if you dump the whole thing out on accident it's still less than a slip of the bottle).

Roast at 450 for 30-45 minutes (take them out before you see signs of burnage). Blend, either in the blender or in a pot with the imersion blender. Boil some water off it's too thick (mine ended up the perfect sauce consistency).

Mix pasta into sauce over low to medium heat to warm; garnish with fresh basil to serve.