Oven Roasted Tomato Sauce

I am still lucky to have some left over tomatoes and decided to make a version of Pam’s roasted tomato sauce that I saw on her blog a few weeks ago. Can I just tell you how amazing this sauce smelled while roasting in the oven, and then even more amazing reducing on the stove top! I used small tomatoes, that hardly had any seeds in them, so I didn’t go to the trouble of taking the seeds out, but I did remove the skins since they were a little tough. This sauce is so good on its own, and would also be great on pizza, or with some sausage or hamburger added to make it a bit more hearty. I am actually making another batch tomorrow with the rest of my tomatoes!Thanks for this delicious recipe Pam!

Oven Roasted Tomato Sauce

14 Tomatoes
1 Sweet Onion
Dried Thyme
Dried Oregano
Salt & Pepper
Extra Virgin Olive Oil
4 Cloves Garlic

Start by removing the skin from the tomatoes-Cut an x in the skin at the bottom point of the tomato and then place in boiling water for about 15 seconds, then place in an ice bath to cool, skin will easily pull away from tomato, continue until all tomatoes are peeled.
Cut out stem and quarter tomatoes, place on a large rimmed baking sheet lined with foil, add onion and sprinkle generously with the thyme, oregano, salt & pepper, then drizzle with olive oil. Place in a 350 degree oven for one hour, or until tomatoes are lightly wilted and onions are lightly golden.
Process in batches in a blender or food processor until sauce is fairly smooth, pour into a large sauce pan. Add garlic an additional tablespoon thyme and oregano (or more/less to taste). Bring to a light simmer and let cook until nice and thick, about 1-1 ½ hours. Season with salt and pepper to taste, and a little bit of sugar if too acidic.