Thursday, September 8, 2011

Homemade Roma Tomato Marinara Sauce


Fresh, beautiful, local Roma Tomatoes! They're just begging you to make tomato sauce.


Roasted Tomato Sauce
From A Sweet Pea Chef

2 lbs. Roma tomatoes, cut in half
5 cloves garlic, smashed
1 medium yellow onion, quartered
1 carrot, unpeeled and chopped into large pieces
2 tsp. kosher salt, plus more to taste
1 tsp. ground black pepper, plus more to taste
2 tbsp. olive oil
3-4 basil leaves
1/4 tsp. dried thyme
1/4 tsp. sugar

Directions

Preheat oven to 350 degrees.
Line a baking sheet (with sides at least 1-inch deep) with parchment paper. Lay out the tomato halves (skin-side down), onion, garlic and carrot and sprinkle with salt, pepper and thyme. Try to make this only one layer to allow for maximum roasting. Drizzle olive oil all over.
Bake for 60 – 75 minutes, or until the edges of the tomatoes and onions begin to turn black. Carefully transfer the roasted contents to a food processor or blender (or a large mixing bowl, if using a stick blender), add the basil leaves and pulse until smooth.
Transfer the pureed contents to a large skillet and heat over medium-high heat. Add thyme, sugar and more salt or pepper, to taste.




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