This sauce is incredible! A rich, smoky taste. Great on pasta, cooked meat, tofu, tempeh, steamed veggies…

3-lbs tomatoes
1 medium onion, halved and sliced 1/4″ thick
2 carrots, sliced into 1/4″ rounds
4 garlic cloves, peeled and halved lengthwise
1 T fresh thyme leaves or 1 t dried thyme
2 T olive oil
salt and pepper, to taste

1. Preheat oven to 425ºF. Using a sharp paring knife, core tomatoes. Cut in half; transfer to one large (or two smaller) rimmed baking sheet(s); add onion, carrots, garlic and thyme.

2. Pour oil over all; toss to coat. Season generously with salt and pepper. Spread in a single layer. Tomatoes go cut side down. Roast until tender, 45 minutes to one hour.  If the vegetables begin to brown too quickly, push them toward the center of the baking sheet with some tongs or a mixing spoon.

3. Once tender, take out of oven and let cool for about 10 minutes. Using tongs or your hands, peel off tomato skins, they should mostly just slip off; discard. Transfer mixture, including juices, to a blender or food processor; pulse several times until desired texture (chunky to smooth) is reached.

4. Transfer to jars, let cool completely. Use immediately or refrigerate or freeze or can (according to your preferred method).