roasted tomato sauce

We have too many tomatoes. This sounds like a fabulous title for a children's book. . . So, Dan has been harvesting these little and gigantic gems for 2 weeks. All of the plants pulled through the blight quite well. The lesson learned this year, after having fun experimenting with so many varieties, to be a little more selective. Some produced better than others. The German Strawberry was the show off of the bunch. The fruits were gigantic, 2lbs. no kidding. There is no room in this garden for egos.

For the past few years I have been making this version of sauce and freezing it. I prefer it to the traditional sauce for its color, flavor profile and ease in preparing. This year I will can the version because I often forget what is in the freezer, list or no list. It adds a special flair to bland ravioli and a great texture to pasta. Who says tomato sauce is just for pasta? Try this on roasted squash, chicken or with seafood. I love roasting my veggies . . . all kinds. When the weather cools I share some of those recipes. This sauce is crazy easy to make and my quantity and basic ingredients can be changed. In the photo above you see all the ingredients prepared on the pan and ready to be roasted. Here it is, roasted tomato sauce.

• 3lbs (give or take) of tomatoes
• 3 cups carrots, sliced into 1/4" slices
• 3 onions, halved then sliced into 1/2 inch slices
• 8 cloves of garlic, give or take
• fresh thyme or oregano (if you like heat add crushed red pepper flakes. for something very different try a chinese 5 spice)
• if you want to add eggplant then chop it up . . . peppers? why hold back . . . for whatever you like in your sauce just roast with this blend.

preheat the oven to 425. I put aluminum foil on my pans and spray with non-stick spray/olive oil. Halve the tomatoes, removing as many seed as you can then place face down on the pan. Spread the other veggies in between and lightly spray the top with olive oil (I have a pump spray that is very handy) and sprinkle with salt, pepper and the herbs.

Keep them in the oven for 45 minutes to 1 hour, checking after 30 minutes. If you find that things are burning not roasting then crowd them up a bit. When they get nice and toasty (below) pull them and out and let them sit about 10 minutes. Then peel the skin from the tomato, it will come easily.

Put everything (less the skins) in a food processor or blender and whiz it to your desired texture. That's it. Freeze it, if you like, or give it to friends.