Roasted Tomato Sauce
This is a tart, hearty sauce. We doubled the recipe and later in the week I made another batch. I kept some of the roasted tomatoes in a container and used them throughout the week. Yummy and easy to make.
This recipe makes about 4 cups of sauce
20 Tomatoes, halved and seeded
1/2 cup olive oil
1/2 teaspoon salt
1 teaspoon pepper
1 cup finely diced onions
2 TBS minced garlic
2 TBS finally chopped oregano leaves
2 TBS chopped thyme leaves
2 TBS sage leaves
Preheat oven to 325
Spray two cookie sheets with Pam. Place tomatoes cut side up on the sheets. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. I put most of my sage leaves on the bottom of the sheet. Bake the tomatoes for about two hours. Cool the tomatoes and process through a food mill or food processor. We used our magic separator. Freeze or use.
adapted from Alton Brown's tomato sauce