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.
- 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
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. Let cool completely; transfer to an airtight container. Refrigerate up to 1 week, or freeze up to 3 months (thaw before using).