I keep thinking that I'm winding down for the year...canned out, frozen solid, just plain done. This time I mean it. Maybe...?
My mother once again helped feed my tomato addiction when she procured a half bushel of beautiful roma tomatoes for me that had "marinara" written all over them.
I've never cooked with romas before but I know that they are preferred for sauces because they aren't as juicy as typical tomatoes. They are fleshier, meatier, and require much less cooking time if you're aiming for a nice thick sauce. I have to say, I was enamored of they way they cooked down so easily.
Add some olive oil, onion, garlic, red pepper flakes, bay leaf, basil, oregano, fresh thyme, and black pepper, take a quick trip through the food mill, and you have yourself 11 quarts of gorgeously zesty sauce.