Roasted Tomato Sauce

Simple, subtle flavored, quick sauce, can easily be made in advance.  Roasted tomato sauce is the best.

Small tomatoes in Korea (Photo credit: Wikipedia)

Ingredients:

• 11 roma tomatoes, cut in half
• large handful of cherry tomatoes (these were getting extra ripe on my counter so I roasted them too, you
• could use a couple extra roma’s instead of the cherry)
• 1 onion, cut into chunks
• 1 carrot, cut into chunks
• 1 whole head of garlic
• olive oil
• salt, pepper, crushed red pepper, dried Italian herbs of your choice
• soy creamer, ½ cup

Directions:

1. Turn oven to 400 degrees. Place roma’s, carrot, and onions on cookie sheet, toss with olive oil, place cut side of tomato down.
2. Cut off top of head of garlic, drizzle with olive oil and wrap in foil.
3. If using cherry tomatoes, put those in a separate pan as they will cook much quicker.
4. Check cherry tomatoes after 15 minutes, they should be deflated and starting to wrinkle, take out of oven when roasted.
5. Cook the rest of the veggies for another 10-15 minutes. If they are not starting to brown at this point, turn the broiler on high and broil for a few minutes. Watch closely, as they can burn quickly.
6. Take veggies out of oven, unwrap garlic, and cool for 5 minutes.
7. After cooling, place all ingredients in blender along with seasonings and soy creamer, blend to desired consistency, taste, adjust seasoning.
8. Store for use later, or combine with cooked and drained pasta. I served mine with broccoli and herb beer bread (see recipe on site).

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