But I have a special place in my heart for the intense flavor of a roasted tomato sauce (recipe follows). When I make my version of roasted tomato sauce I always line my pan with parchment because carmelized tomatoes can ruin a pan. Or if you have a Silpat that you use just for baking savory things, use that. I also prefer not to roast herbs along with the tomatoes. I whiz fresh marjoram (my preference over oregano), parsley, and basil into the sauce when the tomatoes are finished cooking. And, instead of onions you can try using shallots or a mixture of onions, leeks, and shallots. The sauce is more assertive if you omit the carrots, but carrots add a subtle sweetness that tempers the bold tomato flavor. Lastly, I use my immersion blender for combining roasted tomato sauce. It works just fine.
Roasted Tomato Sauce (from Everyday Food, Sept. 2005 issue)
Makes 4 1/4 cups; prep time: 30 minutes; total time: 1 hour 30 minutes
Instead of simmering them on the stove, roast the ingredients together in the oven for a sauce with a rich, smoky taste.
- 3 pounds tomatoes (beefsteak or plum)
- 1 medium onion, halved and sliced 1/4 inch thick
- 2 carrots, sliced into 1/4-inch rounds
- 4 garlic cloves (peeled)
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- Coarse salt and ground pepper
2. Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes cut side down). Roast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward the center of the sheet.
3. Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times, until chunky. Let cool completely; transfer to an airtight container. Refrigerate up to 1 week, or freeze up to 3 months (thaw before using).
Note: Other Ways To Use Sauce
- Add diced olives or capers, and spoon over sautéed or baked chicken breasts.
- Thin with broth, water, or heavy cream for a hot soup.
- Mix in chopped fresh basil, and drizzle over broiled white fish.
- Use in your favorite lasagna and pizza recipes.