Ingredients: |
Ingredients: 2 tbsp. tomato paste
2 tbsp. extra virgin olive oil
2 tsp. minced fresh thyme leaves
1/8 tsp. red pepper flakes
Table salt and ground black pepper
3 pounds vine-ripened tomatoes (9 to 12 medium), cored and halved pole to pole
6 medium cloves garlic , peeled
1 small onion , peeled and cut into 1/2-inch rounds
1 tsp. red wine vinegar
Granulated sugar to taste
2 tbsp. chopped fresh basil
|
Directions: |
Directions:Adjust oven rack to middle position and heat oven to 475 degrees. Combine tomato paste, 1 tablespoon oil, thyme, pepper flakes, 3/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Toss tomatoes, garlic, and onion with tomato paste mixture until evenly coated. Place 4-inch square of foil in center of wire rack set in rimmed baking sheet lined with aluminum foil. Place garlic cloves and onion rounds on foil and arrange tomatoes, cut side down, around garlic and onion on the wire rack.
2. Roast until vegetables are soft and tomato skins are well charred, 45 to 55 minutes. Remove baking sheet from oven and let cool 5 minutes. Transfer garlic and onion to food processor; pulse until finely chopped, about five 1-second pulses. Add tomatoes, vinegar, and remaining tablespoon oil to food processor. Pulse until broken down but still chunky, about five 1-second pulses. Using rubber spatula, scrape down bowl; season with salt, pepper, and sugar to taste. Continue to process sauce until slightly chunky, about five 1-second pulses. Stir in basil. |
This recipe for Roasted Tomato Pasta Sauce is from