Roasted Tomato Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 large purple onion, peeled and cut into eighths
  • 2 small yellow onions, peeled and quartered
  • 6 cloves garlic, peeled
  • 2 pints heirloom cherry tomatoes
  • 4 large heirloom tomatoes, quartered
  • 8 baby rainbow carrots
  • 8-10 sprigs fresh thyme
  • ¼ cup loosely packed basil leaves
  • ⅓ cup olive oil
  • Salt and freshly ground pepper, to taste
  • 1 lb uncooked pasta
Instructions
  1. Preheat oven to 450 degrees F. Line a large baking sheet with parchment. Arrange vegetables on baking sheet. Top with herbs and drizzle with olive oil. Season generously with salt and pepper.
  2. Roast in preheated oven for about 30-35 minutes, until vegetables are tender and browning in spots. Remove from oven and let cool slightly.
  3. Place roasted vegetables in a food processor or blender. Process until very smooth.
  4. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain, reserving a small amount of pasta water. Top pasta with roasted vegetable sauce, adding a little pasta water if needed to thin sauce slightly.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/roasted-tomato-sauce/