Roasted Tomato Sauce

3 lbs. tomatoes
1 med. onion, sliced ¼ in. thick
2 carrots, sliced in ¼ in. thick rounds
Salt & pepper
4 cloves garlic
½ t. dried thyme
2 T. olive oil

Preheat oven to 425°. Core tomatoes & cut in half. Add garlic, carrots, onions, thyme & toss with olive oil and salt & pepper. Place tomatoes cut side down. Roast until tender, 45 min. to an hour. Using tongs or fingers, peel the tomato skins off & discard. Transfer mixture, including juices, to a blender or food processor. Pulse several times, until chunky. Can be refrigerated up to 1 week or frozen up to 3 months.
Makes 4 ½ C.