Roasted Tomato Sauce

• servings: Makes 4 1/4 cups
• total time: 30 minutes

Ingredients

3 pounds tomatoes (beefsteak or plum)

1 medium onion, halved and sliced 1/4 inch thick

2 carrots, sliced into 1/4-inch rounds

4 cloves garlic, peeled

1/2 teaspoon dried thyme

2 tablespoons olive oil

Coarse salt and ground pepper

Directions

Preheat oven to 425 degrees. Use a sharp paring knife to core the tomatoes. Cut tomatoes in half; transfer to one large (or two smaller) rimmed baking sheet; add onion, carrots, garlic, and thyme.

Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes cut side down). Roast 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. Let cool completely; transfer to an airtight container.