ROASTED TOMATO SAUCE

Makes 4 cups

1 lb. plum tomatoes, halved lengthwise
2 tablespoons shallots or red onion, chopped
4 cloves garlic
1/8 cup olive oil (for drizzling)
1 teaspoon black pepper
1 sprig fresh thyme (half teaspoon dried thyme)
1 sprig fresh chives (half teaspoon of dried chives)
1 sprig fresh oregano (half teaspoon of dried oregano)

1 1/2 teaspoon salt
2 tablespoons balsamic vinegar

Preheat oven to 450 degrees F (230 C).

Place tomatoes (flesh side up) in a heavy baking pan with shallots and garlic. Drizzle with olive oil. Sprinkle with black pepper and herbs. Bake in oven for 30 minutes, or until tomatoes are well done.

Remove pan from oven and place ingredients in food processor or blender. Purée until well blended. Add vinegar and salt and purée again.

Refrigerate until ready to use.

This recipe inspired by:
Chef Craig Common