I have to share this pasta sauce recipe. Originally from marthastewart.com. I love the simplicity of throwing all the ingredients on a baking sheet and then blending everything together 45 minutes later. I used cherry tomatoes and I didn’t peel off the skins, as the original recipe suggests. I am usually very sensitive to acidity in a tomato sauce, but roasting the tomatoes seems to turn down the acidity a lot. I loved the result and I loved the convenience of freezing the sauce for later use.
– 3 lbs (1.5 kg) cherry or plum tomatoes, cut in half
– 1 medium onion, halved and sliced 1/4 inch thick
– 2 carrots, sliced into 1/4 inch slices
– 4 garlic cloves
– 1/2 tsp dried thyme
– 2 tbsp olive oil
– salt and pepper
Preheat oven to 425 F. In a large bowl, toss tomatoes, onion, carrots and thyme with olive oil. Season with salt and pepper. Spread the mixture in a single layer on baking sheet (I lined mine with parchment paper), turning tomatoes cut side down. Stick garlic cloves on the sheet as well. Roast 45-60 minutes, until tender. Take out garlic and peel. Transfer mixture to a blender, including juices. Blend to a desired consistency.