Roasted Tomato Sauce-Roasting the tomatoes, onions, carrots, and garlic really brings out the flavor of all the ingredients. I am a big fan of thick and chunky spaghetti sauces!
3 pounds tomatoes (beefsteak or plum)
1 medium onion, halved and sliced
2 carrots, sliced into 1/4-inch rounds
1 Red or Yellow pepper, seeded and cut in half
4 garlic cloves peeled
1/2 teaspoon dried thyme
2 tablespoons olive oil
coarse salt and ground pepper
Preheat oven to 425 degrees. Core tomatoes and cut in half and place on a large rimmed baking sheet; add onion, carrots, pepper, garlic, and thyme. Toss tomato mixture with oil and season generously with salt and pepper. Spread in a single layer and roast in the oven 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. Delicious!!! Makes 4 1/2 cups