If I told you how I know Liz, you’d never believe me. We were practically married, once upon a time. We were each married to each other’s brother, though not simultaneously. Alas, we were not meant to be sisters-in-law. We tried. But we are friends, and we share a love of good food. I’ve eaten at Liz’s table, and it is always a real treat. Now we can all sample one of Liz’s best recipes.
This is one of my all time most useful and easy recipes. At this time of year, tomatoes are in abundance (especially in my garden). This works with any sort of tomato although Roma (plum or Italian ones) are best.
- 2 lbs very ripe tomatoes, cut into quarters
- 1 onion, cut into quarters
- 5 garlic cloves, roughly chopped
- 1 carrot, cut into 4
- 2 t of the best sea salt (key ingredient)
- freshly ground pepper
- 1 T fresh thyme
- 1 t sugar
- olive oil
Line a pan with parchment. Put everything in a single layer. Sprinkle with salt, pepper and a generous amount of olive oil. Bake 50-60 minutes at 350F.
Toss everything into a large pot and blend with a hand-held blender. Simmer on low for 30 minutes.
Run through a food mill for a smoother sauce, or not if you prefer the texture as is. Add a little thyme and a teaspoon of sugar to cut the acid in the tomatoes.
- Check out this amazing Roasted Roma Tomato recipe by Food in Jars.
- Pasta with Raw Tomato Sauce (atasteofmorning.com)
- Eat Well: Tomatoes a la roast (girlsgonechild.net)
- Veggies That Taste Good (lindawagner.net)
- Basic Tomato Sauce (andreasgardencooking.com)
- Tomato Soup, Homemade Tomato Soup, Tomato Soup Recipes | Pottery Barn (potterybarn.com)
- Summer Tomatoes 3 Ways (todaysnest.typepad.com)
- Fettucini with Roasted Tomatoes and Garlic (jdeq.typepad.com)