Roasted Tomato Sauce

1 TBLSP Olive Oil

3 pounds of fresh Tomatoes

1 medium Carrot

3 Garlic cloves, unpeeled, sliced on the ends

1 TBLSP  Italian Seasoning 

1& 1/2 tsp salt

Grinding of fresh pepper

1 TBLSP Olive Oil

1 small onion, chopped

1 Shallot, sliced

A few leaves of fresh basil, torn

Prep

Preheat the oven to 350 

Slice tomatoes in half, remove stem and core, remove seeds and liquid, reserve to a bowl and set aside

Lay the tomatoes flat side up on a sheet tray along with carrot and garlic cloves

Drizzle with olive oil, sprinkle with Italian seasoning, salt and pepper

Cook

Roast for 60-70 minutes depending on the size of the tomatoes

Sautè

Heat a sauce pot over medium low heat, add the olive oil and stir in the onion and shallot. Sautè until vegetables are softened, about 10 minutes. Turn off the heat.

Finishing Steps 

Remove the tomatoes from the oven when they are slightly browned and softened.  Set aside until cool enough to be handled

Peel off the skins and discard

Put into a blender, squeeze the softened garlic out from their papery skins into the blender along with the carrot and sautėd onion and shallot

Blend until smooth, about 20 seconds

Put back into sauce pot, heat to a low simmer

Strain the seeds from the tomato liquid, discarding the seeds and adding some of the tomato liquid to the pot to desired consistency.

Stir in the torn basil

Let simmer on low for about 10- 15 minutes so all the flavors can meld. Taste and adjust seasoning if necessary.