Green Tomato Pasta Sauce

This isn't an actual recipe, and I've sort of posted this technique a few times now because I'm obsessed with roasting tomatoes...but this one I did using predominately green end-of-season tomatoes and it turned out so good I thought I'd share.

Put halved cherry tomatoes in a baking pan, drizzle with olive oil, sprinkle with salt, pepper, and italian seasoning. Slow roast for at least an hour in a 350' oven until the tomatoes have really cooked down and carmelized. After they cool scrape all of it (get all the little cooked on bits and seeds, that's the best part) into a freezer bag, squeeze out all of the air and pop in the freezer - you'll have the yummiest, simplest, pasta sauce in the middle of winter :) Or just put it over pasta right away if you can't wait!

 PS: save a little of the hot water after you drain the pasta you are going to put this sauce over - add as needed to the tomato sauce if it isn't liquid enough (you could also drizzle a little more olive oil if it needs it).