If you are like me and enjoy homemade tomato sauce year-round, this recipe is for you. It’s a great way to use up any lingering tomatoes at the end of the season. If the season has already finished, you can still manage a decent sauce with your supermarket variety. The key to developing the flavor is to slow-roast the tomatoes to coax out and concentrate their flavor—and don’t hold back on the seasoning. If decent plum tomatoes are nowhere to be found, you can make the sauce with the ubiquitous grape tomatoes readily found year-round in most shops. Note that if you substitute grape tomatoes for plum tomatoes, you won’t be able to remove their skins, which will yield a chunkier sauce. This sauce gets an extra boost of flavor from a roasted red bell pepper, which adds smoky sweetness and a pleasing burst of color. Crushed red pepper flakes and …