• Chop all vegetables and place into an electric roaster oven
• Set temperature to 225 degrees and place lid askew to allow steam to escape. Roast overnight (8-10 hours)

For Tomato Sauce

• Transfer roasted vegetables to a large stock pot. Puree with immersion blender until smooth.
• Add salt, pepper, and herbs to taste

For Tomato Soup

• Run roasted vegetables through a food mill.
• Add 1-2 quarts of chicken or vegetable stock to achieve desired thickness
• Add salt, pepper, and herbs to taste

For Pizza Sauce

• Transfer roasted vegetables to a large stock pot
• Add 1 large can of tomato paste
• Cook sauce to desired consistency, about 1 hour
• Add salt, pepper, and herbs to taste

To Preserve Tomato Sauce, Soup, and Pizza Sauce

• Add 1/2 tsp per quart (1/4 tsp per pint) of lemon juice to clean canning jars
• Fill jars leaving 1/2 inch headspace
• Wipe rim with clean cloth to remove residue
• Add new canning lid and ring tightened to fingertip tightness only
• Place jars into a water bath canner. Cover jars with water to at least 1 inch over top
• Bring to a full rolling boil. Process jars for 15 minutes
• Turn off heat and allow jars to rest with lid off for 5 minutes
• Remove jars and place on a towel-lined surface. Let cool for 24 hours
• Check for seal, remove rings, label your jars and store in a cool dark area