• Preheat oven to 425. Line a 9x13 baking dish with aluminum foil.
• Cut large tomatoes and put chunks into foil lined baking dish. Put grape tomatoes in baking dish followed by onion, garlic, Anaheim pepper pieces and garlic cloves. Sprinkle tomatoes and veggies with olive oil, then sprinkle salt and pepper (you can be liberal with the salt; this is the only time you're salting the sauce.)
• Roast tomatoes and veggies in the oven for 30 minutes. When the tops of the onions and tomatoes start to brown, remove from oven and let sit for 5 minutes.
• Gently spoon or dump contents from the roast pan (minus the aluminum foil of course) into a food processor or blender. Pour in 1/4 cup skim milk and 1/4 cup reduced fat sour cream. Blend until smooth and creamy (about 3 minutes). If sauce is too thick, add 1/4 cup of water and blend again.
• Makes about 3 cups sauce. Store in air tight container in the refrigerator for up to a week or freeze in zip lock bags for up to 4 months.

If serving with pasta:

• Cook pasta according to directions (I like to use vegetable bow-tie pasta). Then pour about a cup and a half of sauce onto the pasta and stir to combine. Pour pasta into serving dish, then sprinkle Parmesan cheese and chopped basil on top of the pasta. Spoon into serving bowls and enjoy!