Roasted Tomato Sauce

My idea to make a casserole went out of the window when I realised just how many tomatoes we have to use up.  All thanks to this lovely weather mid September, the fruits have ripened and the hedgerows are groaning with blackberries. I'll have to do something tomorrow with the blackberries I picked this morning whilst walking the dogs.  It can't be another crumble, so perhaps a blackberry sauce with roasted duck......Anyway, back to today there's very little prep involved with this glorious sauce that can be used in so many ways.  We'll be having our batch with linguini tossed through with pancetta, torn mozzarella and basil leaves.  I added some chilli flakes during the final simmer for a touch of spice.

Ingredients
1kg ripe tomatoes, over ripe work well too, chopped
OR 2 x 400g tins of good quality tinned tomatoes
2 tbsp tomato puree
1 tbsp caster sugar
Salt and freshly ground black pepper
100mls tomato juice, optional
2 sprigs fresh thyme
2 large cloves of garlic, sliced thinly
Olive oil, enough to drizzle over the tomatoes
A sprinkle of chilli flakes, optional

Method
Cut the tomatoes in half and tip into a baking tray.  Scatter over the garlic slices, salt pepper and picked thyme leaves.  Drizzle over with the olive oil.  Roast in the oven at 150C for 30- 40 minutes, until they are very soft.
Transfer the tomatoes to a large saucepan then add the puree, sugar and tomato juice (if using).  Bring to the boil, then reduce the heat and simmer uncovered, for 25 -30 minutes.  Use a ladle to press the sauce through a fine sieve.  Season to taste.