Roasted Tomatoes

Roasted Tomatoes

Heaven only knows how simple and delicious roasting your tomatoes can be. Well it was a well kept secret until we all started growing these again……. I am guessing or, I just haven’t been paying attention. Just my luck that making the best tomato sauce ever could be done this way.

Here’s all you do:

Roasted Tomato Sauce
From A Sweet Pea Chef

2 lbs. Roma tomatoes, cut in half
5 cloves garlic, smashed
1 medium yellow onion, quartered
1 carrot, unpeeled and chopped into large pieces
2 tsp. kosher salt, plus more to taste
1 tsp. ground black pepper, plus more to taste
2 tbsp. olive oil
3-4 basil leaves
1/4 tsp. dried thyme
1/4 tsp. sugar


Preheat oven to 350 degrees.

Line a baking sheet (with sides at least 1-inch deep) with parchment paper. Lay out the tomato halves (skin-side down), onion, garlic and carrot and sprinkle with salt, pepper and thyme. Try to make this only one layer to allow for maximum roasting. Drizzle olive oil all over.

Bake for 60 – 75 minutes, or until the edges of the tomatoes and onions begin to turn black. Carefully transfer the roasted contents to a food processor or blender (or a large mixing bowl, if using a stick blender), add the basil leaves and pulse until smooth.

Transfer the pureed contents to a large skillet and heat over medium-high heat. Add thyme, sugar and more salt or pepper, to taste. (I passed on the sugar as my tomatoes are perfectly sweet)

I threw mine into a big dish of pasta and lots of cheese and fresh basil! Some home made bread to get those juices from the onions and garlic and it was such a healthy meal.

Even if you don’t grow your own tomatoes do get to a Farmers Market or local produce to make this dish. You won’t be disappointed.

Bon Appétit!