Roasted Red Tomato Sauce

Recipe Ingredients

2 lbs	908g / 32oz	Ripe tomatoes
1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	Yellow onion - peeled and sliced (large)
1		Medium-size leek - washed, trimmed and diced
1		Carrot - peeled and diced (small)
1		Garlic - cut in half horizontally
1		Bay leaf
1 section		Thyme
1		Basil - (about 1/4 pound)
		Salt and freshly ground black pepper to taste.

Recipe Instructions

1. Preheat oven to 350 degrees. Cut out a cone at stem end of each tomato to remove core. Cut tomatoes into quarters. Spread them in baking dish. Toss tomatoes with half the olive oil, and roast them, uncovered, for 30 minutes, stirring them up several times. The tomatoes are cooked when flesh is very soft and skin separates easily from flesh.

2. Heat remaining olive oil in stainless-steel or other non-reactive pot. Add onion, leek, carrot and garlic, and cook over medium heat until completely soft, about 10 minutes. Add roasted tomatoes and herbs. Simmer, stirring frequently, to prevent scorching, until flavors come together, 30 to 45 minutes. Pass sauce through food mill, and adjust seasoning with salt and pepper.

3. Heat gently to use as sauce for pasta, grains or vegetables. If refrigerated in covered container, sauce will keep for a week; if frozen, for several months.

Yield: 1 quart

Source:
"Chez Panisse Vegetables" by Alice Waters; HarperCollins

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