Tomatoes can be roasted one of two ways:
OVEN: Line baking sheet with foil, lay out tomatoes in single layer, bake for 15 minutes at 400° F, turning once halfway through, until tomatoes are blistered
GRILL: Preheat to medium heat. Lay foil on top of grates and arrange tomatoes in single layer on top of foil. Grill for 25 minutes, turning occasionally
Remove from heat and let cool if not using immediately. Divide into three freezer bags for future use
To make a sauce, purée 1 pound of the fire roasted tomatoes in a blender with 2 tablespoons olive oil, salt and pepper, 1/2 teaspoon Italiano Seasoning, pinch of sugar, squeeze of lemon juice and a small handful of fresh basil. Simmer puréed mix for 15 minutes in a pan over medium heat and serve over pasta.