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Roasted Tomato Sauce




Source of Recipe


Everyday Food, 9/05






Recipe Introduction


Instead of simmering them on the stove, roast the ingredients together in the oven for a sauce with a rich, smoky taste.





List of Ingredients



• 3 lbs tomatoes (beefsteak or plum)
  
• 1 medium onion, halved and sliced 1/4 inch thick
  
• 2 carrots, sliced into 1/4 inch rounds
  
• 4 garlic cloves (peeled)
  
• 1/2 tsp dried thyme
  
• 2 T olive oil
  
• coarse salt and ground pepper
  






Instructions



1. Preheat oven to 425. Use a sharp paring knife to care the tomatoes. Cut tomatoe sin half; transfer to one large (or two smaller) rimmed baking sheet; add onion, carrots, garlic, and thyme.
   
2. Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes cut side down). Roast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward the center of the sheet.
   
3. Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times, until chunky. Let cool completely; transfer to an airtight container. Refrigerate up to 1 week, or freeze up to 3 months (thaw before using).
   






Final Comments


Makes 4 1/2 cups