You could puree the grape tomatoes in a blender or processor. You could also cut the Romas in half & roast them, sprinkled with a bit of olive oil & mix those with the pureed grape tomatoes & proceed with making your regular tomato sauce. Roasting the Romas adds good flavor.

Thanks for the ideas, Ginger! Could you tell me exactly how to roast the Romas? Do I prepare them and put them on a cookie sheet (baking stone?) and put them in the oven? If so, what temp and for how long?

I do it at 400° for about 15-20 minutes but I put them on parchment paper or foil. Sprinkle olive oil on them & some salt & pepper.

There are juice strainers that will remove the skins and seeds from cooked tomatoes, making wonderful juice. I have a Victorio strainer that does a great job. I know there are others, but don't know what they are called. I also had thousands of grape tomatoes, and put most of them in juice. I actually have two Victorios, and have been known to loan one of them now and then.

Jan

You can make a wonderful pasta sauce with romas and grape or cherry tomatoes.
One was is to roast as Ginger says...but I cut the grape or cherry in half and the romas in quarters...
Place on a baking sheet in one layer and top with very skinny slices of onion and some grated garlic....and sweet pepper strips if you like.
Sprinkle all with Kosher salt and drizzle with extra virgin olive oil.
I roast at 300 for well more than an hour...things shouldn't brown but become syrupy a bit caramelized.
Rough chop and toss with cooked pasta and top with lots of fresh grated parmesan cheese.

Or you could do a more traditional sauce....I did a huge pot last week.
I sauteed an onion and a sweet green pepper in a couple of tablespoons of EVOO. added 4 or 5 bug cloves of grated fresh garlic....and while that was sauteeing I started blanching and peeling the romas. I cut them in half and tossed them in the pot and cut the little tomatoes in half and just cooked a bit..
Cooked some pasta and put it all into a pasta bowl, topped with fresh grated parm and sopped up the juice with some home made bread.
If I had cooked it longer, it would have thickened up....but I just cooked about 30 minutes total including the sautee time of the onions.
Oh and lots of fresh cut basil and parsley on top! and invited the neighbors in!
Linda C

Here is a link that might be useful: Roasted cherry tomatos and pasta

Boy oh boy does my kitchen smell GREAT! Thank you everyone for your help! A bunch of tomatoes are roasting right now and I'll start the pasta boiling soon.

Jan - I Googled your strainer and realized I could use my (very) old food mill to strain the skins and seeds when I make sauce. We use it about once a year when my mom visits and we pick apples and make applesauce.

Thank you ALL again for your generosity in sharing your ideas! I'll think of you at dinnertime!

You're most welcome!

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