roasted tomato sauce

ingredients

3 pounds 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 teaspoon fresh thyme

2 tablespoons olive oil

coarse salt and ground pepper

 

directions

preheat oven to 425°. use a sharp paring knife to core the tomatoes. cut tomatoes in half; transfer to one large (or two smaller) rimmed baking sheet; add onion, carrots, garlic, and thyme.

 

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.

 

using tongs or your fingers, peel off tomato skins; discard. transfer mixture (including juices) to a blender; pulse several times, until chunky.

 

Done