Roasted tomato sauce

It’s been a really poor tomato season. This hasn’t stopped the nice folks at our CSA from including tomatoes in our veggie box, but they’ve had poor texture and flavor.  Instead of suffering through some icky tomatoes or throwing them out, I decided to use them in a tomato sauce. There weren’t very many, so I bulked it out with some canned tomatoes.

Quarter tomatoes, sprinkle with olive oil and roast in 350 oven until they look done.

Dice one medium onion. Saute in olive oil until translucent. Add an appropriate amount of minced garlic and cook for a few minutes. Add some grated carrot and continue cooking. Scrape roasted tomatoes into the pan. Deglaze roasting pan with a little water and add liquid to sauce. Add a can of tomatoes. Bring to a simmer.

I seasoned the sauce with salt, pepper, oregano, marjoram, a small amount of sugar and bay leaves. I let it simmer for a while (20 or 30 minutes). I whizzed it in the food processor to give it a smooth(ish) texture. Once everything was blended, I cooked it for another 10 or 15 minutes to thicken.

I served with Penne pasta and lots of freshly grated parmesan cheese.


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