Preheat the oven to 350F.

Cut tomatoes in half or quarters depending on their size and place on a rimmed baking sheet.

Sprinkle the tomatoes with salt if desired.

Roast tomatoes until they start to dry out, about 60 to 90 minutes, checking on them periodically.

Remove tomatoes from the oven and let cool enough to handle safely.

Add roasted tomatoes and herbs into a blender and puree until smooth, working in batches if necessary.

Taste the puree and adjust the seasoning as necessary to suit your preference.

Return the blended sauce to the oven to continue baking for 10 to 40 minutes, until the desired consistency is reached.

Boil a pot of water and pre-warm your sterilized jars, ensuring they are submerged with 1 to 2 inches of water above them.

Spoon hot sauce into warm, sterilized 4-ounce or 8-ounce jars, leaving proper headspace.

Remove air bubbles from the jars and wipe the rims clean.

Apply canning lids and rings until they are just fingertip-tight.

Process 4-ounce jars in a boiling water bath for 40 minutes, adjusting for altitude.

Process 8-ounce jars for 45 minutes, adjusting for altitude as needed.

Turn off the heat and let the jars stand for 5 minutes in the water.

Remove the jars from the canner and let them cool undisturbed on a towel.