Roasted Tomatoes, Garlic and Thyme


Tomatoes, garlic, thyme, olive oil, salt and pepper roasting in a 425-degree oven on a cool autumn Sunday, late afternoon.  The game on in the living room,  and I alone in the kitchen….

Sweet, roast-y, garlic-y, tomato-y, woodsy, deep and comforting – this aroma goes through me, wraps itself around me – and I remember now my grandmother’s gentle, warm embrace.


Roast for 1 1/4 – 1 1/2 hours until most of the water has evaporated.  Whirl for 30 – 60 seconds in a food processor until smooth.  Just before you drain your pasta add a few ladles of pasta water to thin your sauce to a nice consistency.  At half-time, call your family to the kitchen table to eat together, Sunday supper.


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