Roasted Tomato Sauce
by Dave MP
I made this easy pasta sauce after a trip to the farmer’s market. I threw it all together and the result was a simple sauce with a nice sweetness and lots of tomato flavor. It took very little effort, and it came out a bit rustic, but still delicious. I used early girl tomatoes, but any could work.
- 5 lbs ripe tomatoes
- 6 cloves of garlic
- 1/4 cup olive oil
- 1 carrot, shredded
- 8 fresh basil leaves
- salt and pepper to taste
1Cut up all of the tomatoes into quarters.
2Peel your garlic cloves and shred your carrot
3Put the olive oil, carrot, garlic, and tomatoes into a deep, oven-safe pan or baking dish, and bake at 400 degrees for about 45 minutes. You may need multiple pans.
4After about 45 minutes, the tomatoes will be hot and bubbling. Transfer them (liquid and solids) to a pot on the stovetop, and simmer for about 30-45 minutes more.
5Continue simmering and add salt, pepper and basil to taste.
6Depending on how liquidy you like your sauce, continue simmering, or simply enjoy. The sauce will be chunky and will have bits of skin, but the carrot and basil add great sweetness. You can add homemade meatballs for a delicious meal of spaghetti and meatballs.
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