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Under 30 Minutes

Under 30 Minutes

Roasted Tomato Sauce

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

  • prep: 30 mins
    total time: 1 day 30 mins
  • 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

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.

Directions

  1. Step 1

    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.

  2. Step 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. Step 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.

Source
Everyday Food, September 2005

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Reviews (10)

  • 19 May, 2014

    I made this today because we had bunches of sliced tomatoes and onions left over after serving hamburgers at a party. It was a perfect way to use up the abundance of veggies (I just happened to have the rest of the ingredients in my fridge), and turned out so yummy! I am putting it into a baked ziti tonight.

  • 27 Nov, 2013

    This is a wonderful recipe. I had left over oil packed sundried tomates. I used the oil from the sundried tomatoes on the veggies instead of plain olive oil which added a lot of flavor. I also threw in the sundried tomatoes in the blender with the other veggies. Seasoned a little extra to taste (salt, pepper, and garlic powder), and it tasted so good. Served over spinach fettucine with a sprinkler of capers. Yum!

  • 3 Sep, 2013

    This recipe turned out fantastic. I put in a little extra garlic, just because. The carrots made the sauce very sweet, so keep this in mind when adding in the vegetables. I agree with the other reviewers, add in whatever you want. I like to think of this as a base. I used a mix of beefsteak and heirloom tomatoes, which might account for some of the sweetness in the sauce. Delicious!

  • 27 Aug, 2012

    This recipe is SO easy and fantastic for tons of surplus tomatoes. Add other things like bell peppers, hot peppers, oregano, and homemade pesto. I don't even bother peeling off the skins from the tomatoes. It all gets pureed, anyways. I've been making this for years. Each batch comes out different. It's so much fun being creative, and using what you have on hand! I think that I'm up to 10 batches now (stored in the freezer, in freezer bags). They can lie flat and not take up too much space.

  • 21 Aug, 2012

    This recipe transcends the ingredients - awesome! It does end with a 'carrot' orange hue, but the amount of carrots balance the acidity of the tomatoes, giving this sauce a creamy result. Such a nice change from the lemony or vinegary sauces I have been churning out. Also one of the easiest sauces to make with fresh tomatoes. The peels pop right off.

  • 13 Aug, 2012

    Love this sauce, have been making it for years! It's a great way to get extra veggies to picky kids on some fun pasta shapes, great on pizzas, and I even use this as a base for other soup recipies (like whole living's red lentil and turnip). A great way to use up produce that is a little past prime. I often add other vegies too, red peppers, sundries tomatoes, fresh herbs and balsamic vinegar.

  • 6 Oct, 2009

    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.

  • 20 Aug, 2008

    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.

  • 29 May, 2008

    This is a great pasta sauce. The carrots lend a great sweetness. it is super easy and will be something I make again.

  • 8 Mar, 2008

    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.