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Roasted Tomato Sauce

Nina Marcinowski

Instead of simmering them on the stove, roast the ingredients together in the oven for a sauce with a rich, smoky taste. Makes 4 ¼ cups.

Ingredients

  • 3 lbs tomatoes, (beefsteak or plum)
  • 1 medium onion, halved and sliced ¼ inch thick
  • 2 carrots, sliced into ¼-inch rounds
  • 4 garlic clove, (peeled)
  • ½ teaspoon dried thyme
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper

Directions

  1. 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.

  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).