"Tomato Palooza" from Heather Watkins Jones on Vimeo.
Freezer Friendly Oven-Roasted Tomato Sauce
Makes approximately 2 cups
2-3 pounds tomatoes (any variety will do, plum, beefsteak or heirloom)
1 medium onion, sliced (Spanish or vidalia onions work best)
4 garlic cloves, smashed
salt and pepper
4 or 5 thyme sprigs (optional)
Preheat oven to 400 degrees. Slice tomatoes and place them in a single layer on a rimmed baking sheet, cover with onion and garlic cloves. Drizzle the tomatoes with olive oil and sprinkle liberally with salt and pepper.
Place in the oven and cook for 30 to 40 minutes. Check about half way through to make sure they aren't browning on the edges too quickly. Remove tomatoes from the oven and allow to cool. Add them into the blender or food processor with onions, garlic and fresh herbs if using blend until you reach the desired consistency. Adjust seasoning. For a thinner sauce, use some olive oil or a little red wine vinegar to loosen the consistency.
Serve immediately with pasta of your choice or allow to cool completely and pour into quart sized plastic storage bags and freeze.