Roasted carrot & tomato marinara sauce

Photo courtesy of sidechef.com

3 pounds tomatoes 

1 medium onion, coarsely chopped

4 medium carrots, scrubbed or peeled and sliced into 1/2-inch rounds

4 cloves garlic, peeled 

1 tablespoon fresh herbs- thyme, sage, marjoram (or 1 teaspoon dried herbs)

2 tablespoons olive oil

sea salt and ground black pepper

fresh basil and parsley, chopped, to garnish 

parmesan cheese, to garnish, optional

Preheat the oven to 400 degrees. Toss the carrots, onion and garlic with about 2 tbs. olive oil and a few pinches of salt and pepper. Spread into a large, oiled baking dish with the tomatoes and thyme, and roast in the oven until carrots are tender and the mixture is slightly charred, about 40 minutes. Remove from the oven and let cool. Once cool enough to handle, pulse a few times in a food processor or blender.  Add salt and pepper to taste. Serve over pasta, with steamed kale if desired, and garnish with cheese and fresh herbs. Serves 3-4.