There's something about Romas

I am in love with Roma tomatoes. I am also in love with San Marzanos, but I don't think I will be planting those lovely babies again any time soon.
Romas are plentiful, delicious, easy to grow, and cheap (if you don't have a garden).
Making sauce out of these is wonderful. They are nice and paste-y so they don't require much reducing.

Here's what I do for fabulous sauce that rivals Mama Ragu's:

Wash and slice the tops off as many tomatoes as you want. Cut them in half, throw them in a big pot. Season with about 1 teaspoon Herbs de Provence, one green pepper, a quarter onion and three garlic cloves. Cover and let simmer for at least 30 minutes.

Once everything is soft, process it all through a food mill. Put it back in the pot and reduce to the consistency you like. I reduce it about 1/3rd.

Taste and tweak if necessary. You can serve this right away or can it for later use. There is nothing like fresh sauce.

Love. Roma. Tomatoes.