Roasted Tomato Sauce
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Everyday Food, September 2005
- Prep Time 30 minutes
- Total Time 1 hour 30 minutes
- Yield Makes 4 1/4 cups
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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 cloves garlic, peeled
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- Coarse salt and ground pepper
Directions
- Preheat oven to 425 degrees. 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.
Cook's Note
Other Ways To Use Sauce: Add diced olives or capers, and spoon over sauteed or baked chicken breasts; Thin with broth, water, or heavy cream for a hot soup; Mix in chopped fresh basil, and drizzle over broiled white fish; Use in your favorite lasagna and pizza recipes.
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I just made this and it was so good! So simple to make and a wonderful taste. Its even great for a quick gift a neighbor. I will definitely make again.
We were split over this sauce. My husband loves it, but I'd say it's just ok. The carrot flavor and color are pervasive. Nice to have for plenty of leftovers in a pinch.
This is a great pasta sauce. The carrots lend a great sweetness. it is super easy and will be something I make again.
I LOVE this recipe. Really wonderful when you have homegrown tomatoes, but any I have made it when tomatoes are not at their best. It does freeze well. I like to make a batch and freeze half to have when I just don't want to cook that night.