1. Preheat the oven to 450 degrees. Spray 2 roasting pans or rimmed baking sheets with olive oil cooking spray. Core and finely chop tomatoes, keeping any juices, and add to a large bowl. Stir in onions, garlic, parsley, basil, oil, salt, black pepper, and red pepper flakes. Mix thoroughly, making sure vegetables are well coated with oil and seasonings.
2. Divide the mixture between the 2 pans and roast for 20 minutes. Remove pansfrom the oven and divide the capers, anchovies, and olives between the twopans and gently stir all the ingredients. Return pans to oven and roast another 15 to 30 minutes (depending on the ripeness and freshness of the tomatoes), or until the tomatoes are softened and somewhat broken down. Combine content from the two pans into a large bowl, stir, and tastefor seasoning, adding more salt, pepper, or herbs if desired. If the tomatoes taste bitter, add sugar to balance the acidity.
3. If you want a chunkier sauce, transfer mixture directly from the pan to storage containers; if you want a smoother sauce, puree in a food processor or blender. The sauce can be placed in tightly sealed plastic containers and frozen for up to 6 months; sealed in glass jars and refrigerated for5 days; or processed in a hot water bath for 20 minutes. To process, have ready 3 (16 oz.) jars and lids in simmering water (see ?Canning Step by Step?). The sealed processed sauce will keep for 9 months in acool, dark spot.
Source: Hannaford fresh Magazine, September - October 2011