With an abundance of tomatoes at various stages of ripeness languishing on my countertops, and not enough hours in the day to just slice and eat them sprinkled with olive oil and salt, I was getting desperate. Luckily, the last time I was in Boston, I pilfered a recipe for a pasta sauce made with roasted tomatoes from my stepmother's copy of Martha Stewart's Everyday Food.
I cut and cored three pounds of tomatoes (a yellow and an orange one went in for effect), sliced up two onions, and peeled and sliced two Sugar Snax carrots - all from my CSA. The vegetables were tossed with peeled cloves of garlic, olive oil, some dried thyme, a grind or two of black pepper and a sprinkling of salt.
After 45 minutes in the oven, the apartment had filled with the smell of roasting onions and herbs. Everyone's mouth was watering. I took the pan out of the oven and slipped the browned and appetizingly shriveled skins off the tomatoes. The onions and garlic had caramelized in places. I scraped everything into a bowl, and coaxed all the leftover juices to run off the pan and into the bowl as well. With my immersion blender, I processed the vegetables to a chunky consistency.
Tossed with whole-wheat fusilli, and punched up a bit with some ground red pepper flakes, it was a great dinner. Some grated Parmigiano wouldn't have hurt!