My food mill and I

Today I used my brand spanking new food mill for the first time. Set me back 20 bucks at Kitchen Kapers, but it was worth it. Today's dinner was pizza night, which is quite a spectacle in our house. Kids decorating their own pizza's, while I spend (elapsed time) the whole day making sauce and pizza dough. Since I never roasted tomatoes for the sauce (just skinned and deseeded), my pizza sauce was always orange instead of the dark red color required for pizza sauce. And NO, I do not pull a Sandra Lee on pizza sauce. Ever read the ingredients list?

Anyway, the food mill performed beautifully.
Here's the scoop on roasted tomato sauce:

Ingredients:

• 20 Roma tomatoes, cut in half
• 2 onions, sliced
• 3 cloves on garlic, finely minced
• olive oil (I used half olive oil, half basil oil)
• dried oregano and thyme (or fresh)
• salt and pepper to taste

Methods:

1. Put the tomatoes on a baking sheet and season well with herbs, salt and pepper
2. Sprinkle the onions and garlic over the tomato halves
3. Drizzle olive oil over the tomatoes. I used in total about 1/4 cup of olive oil
4. Park in a 325 degree oven for about 2 hours until the tomatoes start to get dry
5. Up the temperature to 425 and roast another 20 minutes until nicely browned
6. Run the whole thing through your food mill until it's completely milled; when there's nothing but dry skin left in the food mill
7. Add about 1/8 cup of white wine and reduce on medium heat until you have a nice thick sauce.

Ideal for pizza or as Pomodoro sauce over pasta.