Preheat oven to 425°F. Evenly spread quartered tomatoes on a baking sheet, sprinkle evenly with salt and pepper. Bake for 20 minutes.

Place tomatoes in a large blender, adding basil and oregano. Blend until smooth and pureed.

Pour into 2 8oz mason jars, or one 16oz jar, and let cool before refrigerating. Seal with a plastic reusable mason lid, or other lid.

Good for up to 3 days in refrigerator, or may be used hot immediately over spaghetti, as a side for breadsticks or mozzarella sticks, or on homemade pizza as a pizza sauce.