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).

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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