A hot mess: Roasted tomato sauce

I'm making more of an effort to eat in, as the income stream has gone down even more than before (time and money, when will you two ever intersect?). Fortunately, I have a Korean mom who makes food drops every few weeks of seaweed soup, Korean barbecue, veggies and fruits... I cook and grocery shop myself, but her bringing me sustenance helps out a lot. I suggest you get an Asian mom now. She will see you through this godforsaken economy.

Anyways, she recently gave me a few cartons of grape tomatoes. I'm not one to just pop these things in mouth and it's been chilly, so I wasn't in the mood for a cold salad. The only carbs left in the house was spaghetti noodles (also c/o of mom), so I decided to give tomato sauce a go.I roughly followed this recipe. Basically, toss chopped tomatoes, garlic, onions, basil and oregano, red pepper flakes in olive oil and a splash of vinegar (I used red wine) then stick in a 375* oven for about 45 minutes.

I used the highly scientific measure of "that looks about right."
I don't have a blender (the Magic Bullet has to be the most pathetic excuse of a blender), so I just mashed up the mix before topping noodles with it. I thought I wouldn't like this sauce as much, as I pretty much have only eaten the pureed kinda sauce, but it was pretty good and really easy.

I'm trying to figure out how to have quick and ready meals available. Sure, I have a lot more time now, but I'm starting to realize that cooking each and every single meal daily is not the best use of my time. This sauce might be something I can make in a large amount on a Sunday and eat throughout the week on noodles, bread or if more mashed up, as a spread on a sandwich (...perhaps with some roasted red peppers too then?).