Roasted Tomato Sauce
Optional additions include eggplant, red pepper, crushed red pepper flakes, Chinese 5-spice blend or rosemary.
: sauce
  • 3 pounds tomatoes
  • 2-3 cups sliced carrots, cut into ¼-inch discs
  • 3 medium onions, chopped
  • 8 cloves of garlic, peeled and halved
  • Olive oil
  • Salt, Ground Pepper, Dried Thyme, Dried Oregano, to taste
  • Fresh basil, to taste
  1. Preheat the oven to 425˚F. Line 1-inch rimmed baking pans, with aluminum foil. Prepare with non-stick spray or olive oil.
  2. Halve the tomatoes, removing seeds with your finger or a spoon. Place face-down on the pan. Spread the carrots, onions and garlic between the tomatoes and lightly spray with olive oil. Sprinkle with salt, pepper and the herbs.
  3. Roast for 45 minutes to 1 hour, checking after 30 minutes. When they are softened and toasted (see photo) remove from the oven and allow to rest about 20 minutes.
  4. When the tomatoes are cool enough to touch, peel the skin from the tomato by pinching in the center and pulling up; discard the skin.
  5. Puree in a food processor or blender, in small batches, until your desired texture is achieved.
  6. Blend in fresh basil and a pinch of sugar or salt, to taste.
  7. Once cool, place in freezer safe jars or bags and freeze.
Recipe by phoebe's pure food at