I make a fresh sauce in a similar fashion. Just add onion, garlic, fresh herbs and a little olive oil, roast and mash for chunky, or purée for smooth. I also use the oven to quickly cook down for paste. Roasting takes away the bitter acid flavor some tomatoes can have.
Use Roman or San Marzano tomato’s
All I grow for winter storage is San marzanos, Roma and opalkas. They make the best of the things I can. If people use globe type they’ll have a bit higher acid/bitter flavor.
Ive been doing that too, makes excellent pasta sauce! Made some chilli oil the other day and boy that packs a punch!
You can add that stuff to almost any dish for a bit of zip. I’m food adventurous, so there’s almost nothing I won’t try. Almost 2 years ago I made a bet with my husband that we could easily eat for a month without repeating meals. I just type a country and recipes and found some delicious foods.
Same! I roast them with various things I have lying around. A teaspoon of brown sugar also lessens any acidity.