Roasted Tomato and Garlic Sauce

It's tomato harvesting time. I am sure if you have a tomato plant, you have lots of tomatoes right now. One of my favourite things to do with plenty of tomatoes (besides eating them on sandwiches) is to roast them and turn them into a sauce. I have actually been asked a few times lately about this recipe, so I thought I better post it. Plus, the timing is perfect for our garden, as we have 6 tomato plants FULL with tomatoes (still lots of green, so we'll be enjoying tomatoes for a while!). Today I just harvested a few handfuls of them and popped em in the oven immediately. As you'll see in the recipe, you'll need a few other things you can find in your garden (garlic is the only thing on the list that we didn't grow this year.....we didn't put the garden in until June and garlic has to be planted in October. You can bet we will have some next year - fingers crossed!). Anyway, this sauce is sooooooo good. You can put it over fresh pasta, or use it in a lasagna like I did. Enjoy!

Roasted Tomato and Garlic Sauce

• 8-10 roma tomatoes (or whatever you have - I use a variety from the garden)
• 1/4 of an onion, cut into large pcs
• 3 cloves garlic, smashed
• 1 tbsp EVOO
• s&p
• 10 large basil leaves (and/or fresh sprigs of thyme, oregano, etc)
• 2 tbsp fresh parsley, chopped

1. Preheat oven to 425 degrees. Slice tomatoes in half lenghtwise and place on roasting pan, cut side up.
2. Add onion and garlic cloves to pan, then drizzle with EVOO. Sprinkle with s&p. Tuck basil leaves between tomatoes.
3. Roast tomatoes in oven for about 25 minutes, or until just starting to brown.
4. Place tomatoes in large bowl or pot and blend using an immersion blender for 30-60 seconds. Remove any large pcs of skin (if any). Stir in fresh parsley and ENJOY!

Before Roasting

After Roasting