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Victory sauce

photo (11)I made sauce! For some people, the art of making a lovely, balanced tomato sauce is no big deal. For me, though, it’s always been a struggle. Try as I might, my sauces have always come out way too acidic for human consumption. Last week, however, I received a giant bag of Roma tomatoes in my CSA share, and I figured I’d give it one more try. So I went onto Pinterest and found this recipe from A Sweet Pea Chef:

Roasted Tomato Sauce

2 lbs. Roma tomatoes, cut in half

5 cloves garlic, smashed

1 medium yellow onion, quartered

1 carrot, 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

3-4 basil leaves

1/4 tsp. dried thyme

2 tbsp. unsalted butter

1/4 tsp. sugar


Preheat oven to 350 degrees.

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.

Bake for 60 – 75 minutes, or until the edges of the tomatoes and onions begin to turn black.  Carefully transfer the roasted contents to a food processor or blender (or a large mixing bowl, if using a stick blender), add the basil leaves and pulse until smooth.

Transfer the pureed contents to a large skillet and heat over medium-high heat.   Add thyme, unsalted butter, sugar and more salt or pepper, to taste.

The sauce is so fresh and bright tasting. I used it to make meatball grinders, but it would be great with eggplant parmesan, pasta or even as pizza sauce.