Roasted Tomato Sauce

Preheat oven to 350ºF.

Line a baking sheet (with sides at least 1-inch deep) with parchment paper. Lay out the tomato halves (skin-side down), onion, garlic and carrot and sprinkle with salt, pepper and thyme. Try to make this only one layer to allow for maximum roasting. Drizzle olive oil all over.

Bake for 60–75 minutes, or until the edges of the tomatoes and onions begin to turn black. Carefully transfer the roasted contents to a food processor or blender (or a large mixing bowl, if using a stick blender), add the basil leaves and pulse until smooth.

Transfer the pureed contents to a large skillet and heat over medium-high heat. Add unsalted butter and sugar and more salt or pepper, to taste.

Enjoy!