Ingredients
- 5 Roma tomatoes, halved (about 1 pound)*
- 1 yellow or white onion, quartered
- 3 cloves garlic, unpeeled
- 1/4 cup extra-virgin olive oil
- 2 teaspoons dried thyme
- 1 to 2 tablespoons water
- Kosher salt and freshly ground black pepper
- *Cook's Note: The tomatoes do not have to be "good" tomatoes
- Serving suggestion: Serve as a dipping sauce for grilled chicken
Directions
Preheat the oven to 275 degrees F.
Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 35 reviews
By smangiaracina
Gaithersburg, Md
on September 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This sauce is so yummy! I made it and served it with spaghetti and fresh basil, Parmesan, and sliced grape tomatoes. I'm trying it tomorrow mixed into Melissa's weeknight bolognese sause instead of using the tomatoe paste. I wanted to try the roasted tomato sauce with protein so I thought it would be a nice pairing.
By listerry_12890376
Florence, 39
on July 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love this sauce as a base. I added more salt and pepper. I also added herbs from my garden (basil, rosemary, and oregano. This sauce is so great as a starting place for so many different recipes. Since it can be spiced up at the end you can compensate for differences caused by different tomatoes. I did have to drain off some juice to have a thick enough sauce for what I wanted. Eggplant parmesan/Spaghetti and Meatballs
By scalpemfsu_11938907
Monticello, FL
on July 08, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I too was looking for something to do with all of the tomatoes from my garden and this was perfect. I had a mix of Roma's and different cherry tomatoes that worked perfectly. I also threw in a yellow bell pepper I needed to use up and the sauce is yummy. Good way to process garden tomatoes and freeze for later!
Read all 35 reviews