Preheat oven to 425 F degrees.

Use a sharp paring knife to core the tomatoes. Cut tomatoes in half, I used the back of a spoon to scrape out the seeds and watery membrane, but this is purely preference; transfer tomatoes to one large (or two smaller) rimmed baking sheet; add onion, carrots, garlic, and thyme.

Toss tomato mixture with oil; season with Homemade Pizza seasoning or Italian seasoning, and salt and pepper.

Spread in a single layer. Roast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward the center of the sheet.

Remove from oven and let cool slightly. Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times, until chunky.

Add a few teaspoons of balsamic vinegar and enough tomato paste to help reach desired thickness. Taste your sauce and see if it needs any further seasoning.

Let cool completely; transfer to an airtight container.