My Roasted Tomato Sauce

I would say this is my famous tomato sauce, but it's so good I'm rather greedy with it and have a hard time sharing. This sauce is great to make when you have a lot of tomatoes since they DO NOT need to be peeled or seeded. You could make a smaller batch than seen here, as well.

Here is what you'll need:



Tomatoes, onions, carrots, garlic, basil, olive oil, salt, pepper, sugar, other herbs - I used thyme. Those peppers were for another recipe.

Wash and core tomatoes and roughly chop. Throw out the rotten bits. Peel and roughly chop carrots, onion, and garlic. Toss with olive oil, salt, pepper, and a bit of sugar. It will look like this:



Repeat.



Place in 450 degree oven and stir every half hour or so. You'll need to check more often on a smaller pan. It will become extremely juicy, then as it contines to cook the juices will evaporate leaving an amazing concentrated tomato taste. I added the thyme after about an hour and stirred the basil in just as this finished. The big pan cooked for close to 2 hours. Here is what it should look like:




Let cool, and then process in food processor. The result is very thick and has quite a bit of small carrot chunks. I'm sure if you processed it longer it would be less chunky, but I like it like this.




I freeze approximately 12 ounce portions in these zipper bags and then double bag them in gallon freezer bags. We ate our last 2007 serving last month and it still tasted great. I have 18 bags worth from this batch.



This took me around 5 hours from start to clean-up with lots of breaks since my back was killing me. I only serve this sauce with pasta and no other additions because I love it so much. It is extremely thick and needs to be diluted with some of the pasta water to thin it out. Let me know if you decide to try this!