Roasted Tomato Sauce

  • 3 lb. tomatoes (beefsteak or plum)
  • 1 medium onion, halved and sliced 1/4-inch thick
  • 2 carrots, sliced into 1/4-inch rounds
  • 4 garlic cloves, peeled
  • 1/2 tsp. dried thyme
  • 2 Tbs. olive oil
  • Coarse salt and ground pepper

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). Toast 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.

Date Added:October 16, 2017
Classification:Sauces & Dressings
Source:Martha Stewart
Course:Side Dish