Baked Tomato Sauce

2-3 lbs of sweet tomato (plum or ugly tomato is the best) 3-4 cloves of garlic 3-4 tbs olive oil salt to taste

Pour olive oil into a glass baking dish creating an oily substrate for the dish. Slice the garlic to thick slices and spread it to the oil. Sprinkle with coarse or regular salt to taste.

Cut tomato into half (optionally peel it before) and lay them cut side down into the dish.

Wash and rinse the herbs you want to add. Basic herbs I used: Basil,Thyme,Oregano,Rosemary,Sage

Tear the basil to medium size and put on top of the tomato. Insert the other herbs in whole between the pieces, so you can get rid of them when the sauce is ready.

If you still have tomato wedges left from the batch, it is time to cover the holes between the base. Not a necessary step but I don't like to throw out anything. Add the remaining herbs if any and sprinkle with the leftover olive oil and some more salt.

Put into the oven on 400 Degree for 45 minutes or till the top is brown. Reduce the heat to 200 degrees (maybe open the oven door slightly) for about 3 hours or until the light juice is evaporated You can keep it in a jar with a little olive oil poured on top for about 3-4 weeks in the fridge.