Roasted Tomato & Garlic Pasta Sauce


Roasted Tomato & Garlic Pasta Sauce

Roasted Tomato & Garlic Pasta Sauce


6 Roma tomatoes - cut in half

1 pint grape or cherry tomatoes - left whole

(OR 2 lbs of whatever tomatoes you have)

12 cloves of garlic - gently smashed (oxymoron, anyone?) - with the flat side of a big knife - or the handle of one

1 large onion - quartered

1 GIANT shallot (optional) - quartered

4 carrots - cut into thirds (don't bother peeling them)

1 TBS fresh thyme (or 1 tsp dry thyme)

1 TBS fresh oregano (or 1 tsp dry oregano)

Handful or more of fresh basil

2 tsp dry thyme (yes - more)

3 TBS butter

olive oil

S&P to taste

1 TBS crushed red pepper (optional)


Heat the oven to 350 degrees.

I lined my pans with parchment paper.  I don't think that is critical, though.  Line the tomatoes, carrots, onion & garlic in a deep roasting pan.  I needed two to fit everything in one single layer.

Drizzle a decent amount of olive oil over them all & sprinkle with the S&P and the 2 tsp dry thyme.

Roast for 60-90 minutes until the edges of the tomatoes & onions & carrots begin to char.  I put the cherry tomatoes in a different pan than the Romas as I feared they would be done earlier - and they were.  So you might want to do this if using two very differently sized tomatoes.

Put these roasted ingredients INCLUDING ANY OLIVE OIL ON THE BOTTOM OF THE PANS, along with ALL the other ingredients & blend them into a puree using either a blender, a food processor or an immersion blender.  Taste - add additional S&P to taste - and any other spices you think it might need more of & voila!  Put it on your favorite pasta!