Recently Everyday Food had an article on roasting tomatoes for sauce and it reminded me that it is one of my favorite ways to use up your bumper crop of tomatoes that may be ripening too fast. It freezes nicely for later use as well. Like our very own Sarah Gilbert, I am a tomato freak and eat them every day in various ways all through out the summer. We've eaten our share of tomato salads and gazpacho to be sure, but I also like to warm super-sweet tomatoes in a pan with garlic, olive oil and a splash of white wine for a simple pasta sauce, and I make a luscious tomato gratin with fresh breadcrumb topping.

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 

1. Preheat oven to 425°. Use a sharp paring knife to core the tomatoes. Cut tomatoes in half; transfer to one large (or two smaller) rimmed baking sheet; add onion, carrots, garlic, and thyme.
 
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.