Roasted Tomatoes & Garlic Sauce

Wow, my dad is the best gardener and I have so many tomatoes this year, so I found a new way to use a lot of them and have them for baked pasta dishes all winter long! If using as a sauce over cooked pasta, I'd add cream to thicken it slightly, and you can add any kind of ground meat or meatballs that you like.

Tomatoes, any kind..roma or large, red or yellow. You need enough to fill a half sheet tray. (I line mine with foil).

Extra Virgin Olive Oil

Dried Thyme, 1/2 to 1 Tbsp

Dried Oregano, 1/4 to 1/2 Tbsp

Kosher Salt

Freshly Ground Black Pepper

Garlic cloves, to taste...I use 5-8 depending on size

Fresh Basil

Place pan of tomatoes and garlic tossed in olive oil and generously seasoned with salt and pepper, and the thyme and oregano in a 425 degree oven for approx 45 minutes.  If using smaller cherry or romas, maybe a little less time, if using large tomatoes up to an hour or so.  You may want to pull out the garlic cloves after about 20 minutes and let cool.

Here are the roasted and ready tomatoes! The tomatoes will look deflated and you'll have plenty of liquid, and the smell will be amazing!  So remove from the oven and let cool.

Remove the garlic from their papery skins, and add to the food processor along with the cooled tomatoes, carefully transfer to a food processor fitted with the metal blade, then carefully pour the liquid into the food processor as well. 

Place the lid on the processor and pulse until broken down, then run on high for a few minutes to make sure all of the garlic and tomatoes are pureed smooth.  Taste, and adjust salt and pepper to your liking.

After blending well, I poured mine into a gallon freezer bag and will use the entire amount to make lasagna or another baked pasta.  

Basil compliments this roasted sauce with its bright flavor...

If using immediately, rough chop basil and add to the sauce.

If you are freezing, add fresh chopped basil to the sauce when it has been reheated just before using to add a fresh and bright flavor to the sauce.

Options...

Carmelize or roast yellow or red onions and add to this sauce when you puree it.
Roast green or yellow zuchinni to puree with the tomatoes.

Enjoy!