Wash the tomatoes then cut them in half length-wise and then remove the seeds.
Arrange them in layers in a large roasting pan, skin side down. For each layer, spritz with a decent quality olive oil, sprinkle with 1/2 teaspoon salt, 2 tablespoons chopped garlic, 1/2 teaspoon black pepper (or more to taste), 2 tablespoons oregano, 2 tablespoons thyme, (you may substitute Italian herb seasoning), and 1 cup of chopped onions. Depending on the size & variety of your tomatoes, you will get about 5 layers into a roasting pan.
Roast for about 1 hour and 30 minutes at 350 degrees, or until skins start to wrinkle
Let them cool a little, then remove and discard the skins (they should just pinch off at this point. Put the tomato meat into an 8 quart pot.
Crush tomatoes using a hand-held mixing stick, until chunky.
Add 1 pound of cooked Italian sausage and 1 cup of wine (red or white).
Adjust your spices to suit your taste (we add about 2 teaspoons of crushed red pepper at this point).
Simmer for about 45 minutes and you're ready to eat!!! Two roasting pans will yield about 7 quarts of finished sauce. Enjoy!!!
