Garden Sauce

I made this last summer with the leftovers from our garden and veggies in the fridge that needed to get used asap. It was delicious, but would probably be even better with fresh prime ingredients instead of leftovers.

Ingredients:
5 large tomatoes (preferably heirloom) quartered
1 handful cherry tomatoes halved
1 large onion (your choice) quartered
1 medium zucchini chunked
4 carrots (not peeled if organic)
2 cloves garlic
2 TBS extra virgin olive oil
1 pinch sea salt
2 pinches fresh chopped parsley
2 pinches fresh chopped oregano

Directions:
Place all ingredients into a ceramic or ceramic coated casserole dish with lid. Place in oven @ 350 degrees and bake for 2 hours.Stir ingredients. If all have turned to mush while stirring continue to next step. If not, bake for another 30 minutes. When ready, pour mush into a food processor, add 1 Cup water, and liquefy. Serve immediately with favorite noodles or can/freeze for later. Makes approximately 2 quarts.