Roasted Tomato and Garlic Sauce

Do you have too many tomatoes in your garden or leftover tomatoes from Boutiful Baskets that you're not sure what to do with??? This simple and flavorful sauce has literally a hundred uses. I used it over parmesan crusted chicken, but you could also use it as a dip for chicken fingers, use it in place of pizza sauce on homemade pizza, toss it with pasta, etc.

1 lb tomatoes

1 onion

3 cloves garlic, unpeeled

1/4 cup extra virgin olive oil

2 tsp thyme

salt and pepper

Preheat oven to 275 degrees. Slice tomatoes in half, and slice onion in large wedges. Place tomatoes, onion, and unpeeled garlic in bowl. Drizzle with half of the oil. Sprinkle with seasonings and toss to make sure everything is coated. Place tomatoes face down on cookie sheet with onion and garlic and cook for 2 hours. Turn the tomatoes over after the first hour. Remove from oven. Put everything in food processor (squeeze garlic from peel first), and pulse or puree to desired consistency with remaining oil. Can add 1-2 T of water to thin sauce out if necessary.

Note: Any type of tomato should work for this recipe. I have used romas and red vine tomatoes. This is also a great way to use tomatoes that are getting a little soft. I lined my cookie sheet with foil and lightly sprayed with oil for easy cleanup.