Roasted Tomato and Garlic Sauce (Yum!)

I've mentioned in previous posts how much I love pizza and pasta. In fact, I like my pizza dripping in tomato sauce. People who have witnessed this, find my preference quite disgusting. No one will share pizza with me and that's just fine.

This recipe from asweetpeachef.com is perfect on pastas, pizza and tempeh testicles. The roasted veggies make the sauce deliciously creamy with a depth of flavour you won't find in a regular tomato sauce.

Ingredients

• 10-11 beefsteak tomatoes, cut in quarters (or use a few more roma tomatoes, cut in half)
• 5-6 cloves garlic, smashed
• 1-2 medium yellow onions, halved and sliced 1/4 inch thick
• 2 medium carrots, unpeeled and chopped into large pieces
• 2 tsp. kosher salt, plus more to taste
• 1 tsp. ground black pepper, plus more to taste
• 2 tbsp. olive oil
• 8 basil leaves
• 1/2 tsp. dried thyme
• 2 tbsp. olive oil (instead of unsalted butter)
• 1/4 tsp. maple syrup The roasted veggies are quite sweet. You may want to leave the maple syrup/sugar out)
• 2-3 clove garlic, unroasted (optional)

Directions

1. Preheat oven to 350 degrees.
2. Line a baking sheet (with sides at least 1-inch deep) with parchment paper. Lay out the tomato halves (skin-side down), onion, garlic and carrot and sprinkle with salt, pepper and thyme. Try to make this only one layer to allow for maximum roasting. Drizzle olive oil all over.
3. Bake for 60 – 75 minutes, or until the edges of the tomatoes and onions begin to turn black. (After about 45 minutes, check on the veggies. If there is a lot of liquid in the pan, the veggies will not crisp. Carefully dump some of the liquid out.  If the veggies are burning, take them out or turn them over. At this point, you may need to take out the garlic so it doesn't burn. Use your judgment).
4. Carefully transfer the roasted contents to a food processor or blender, add the basil leaves and pulse until smooth. Add your unroasted clove of garlic now for a little extra garlic kick.
5. Transfer the pureed contents to a large skillet and heat over medium-high heat. Add thyme, olive oil, maple syrup and more salt and pepper, to taste. I sometimes like to add 1 chopped green onion, chilis, and more fresh basil for extra flavour.

Pour over your favourite pasta, like this fresh, gluten-free tagliatelle!