Toss together ...
- 3# of cored and quartered tomatoes
- a halved and sliced onion
- 4 cloves of garlic
- 2 sliced carrots
- 1/2 teaspoon dried thyme
... in 2 tablespoons of olive oil.
Season generously with salt and pepper.
Roast for an hour at 425 degrees.
Here's the recipe from Martha Stewart: Roasted Tomato Sauce
PS: I did not remove the skins!
 |
| All this chunky goodness would be good as is, before blending into sauce |
No comments:
Post a Comment