Roasted Tomato Sauce

Tomatoes!! I received a number of juicy, large heirloom Cherokee Purple tomatoes in last weeks CSA box. Boy they sure are ugly but so delicious. The roma tomatoes in my garden are also ready to be harvested so in no time flat, I found myself with a lot of tomatoes. I decided to make a Roasted Tomato Sauce that freezes well so that I could enjoy the tomatoes into the winter.



Roasted Tomato Sauce

Ingredients
8 large tomatoes (about 4 pounds)
3 Tablespoons olive oil
1 Head garlic, medium
1 Medium White Onion
1 Tablespoon fresh rosemary
1 Tablespoon fresh thyme
1 Tablespoon fresh basil
Salt and pepper to taste

Preheat oven to 400F.
Brush shallow baking dish (cookie sheet with sides, or glass/pyrex baking dishes) with olive oil.
Slice tomatoes in half, and place in baking sheet. Place tomato ends skin down.
Peel outer papery skin from garlic head, loosen the cloves and place in one of the pans with the tomatoes. Chop Onion in quarters.
Sprinkle tomatoes with half of herbs.
Place tomatoes in oven. When garlic becomes slightly charred, after about 10 minutes, remove it and return tomatoes to oven for about 15 more minutes, or until they are soft and slightly charred. Turn the baking dishes once or twice during roasting to promote even cooking.
Remove from oven and place on cooling racks.

With a spatula, remove roasted tomatoes and onions to a blender. Add peeled roasted garlic, remaining herbs, and blend for 3-4 seconds.
Season to taste with salt and pepper. Serve over pasta or vegetables.

Keeps in the refrigerator for 4 days, or in the freezer for 4 months.