Summer tomato sauce

Time 1 hour 30 minutes
Yields Makes about 6 cups sauce, or 12 ( 1/2 -cup) servings
Summer tomato sauce
(Michael Robinson Chavez / Los Angeles Times)

Oven-roasted tomatoes


Heat the oven to 275 degrees. Place the tomatoes, cut-side up, on a lightly oiled baking sheet and sprinkle with the sugar, salt and pepper. Bake until the tomatoes are shriveled slightly and are browned in places, 2 1/2 to 3 hours.



In a blender, puree the roasted tomatoes with one-fourth cup olive oil until fairly smooth. Set aside.


In a large, heavy skillet, heat the remaining olive oil over medium-high heat and add the onions, garlic and carrots, cooking until the vegetables are soft and the onions begin to caramelize, about 10 to 12 minutes.


Add the wine, fresh tomatoes, parsley, rosemary, thyme, oregano, basil and chili flakes, if using. Cook uncovered over medium-low heat, stirring occasionally, until most of the liquid has evaporated, 30 to 40 minutes.


Add the reserved roasted tomato puree and stir to combine. Continue to cook over low heat for an additional 15 minutes to allow the flavors to blend. Taste and season with 1 teaspoon salt and several grinds of pepper; add a little sugar if desired to sweeten. Serve immediately over pasta, or cool, then cover and refrigerate until needed, up to 5 days.

The roasted tomatoes can be prepared in advance; they will keep up to a month covered in olive oil, stored in a wide-mouthed jar and refrigerated.

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