For this sauce, I chopped up the tomatoes and mixed them with a large carrot that was finely grated. I added some minced garlic, salt and pepper and then slow-roasted them until they started to dry out, stirring once. I then pureed most of the mixture but left some in chunk form. This sauce had a nice, full flavor with some sweetness - almost a creaminess - from the carrots. I served it over pasta (extra noodles leftover from when I made lasagna, and I figured they were vaguely like pappardelle), alongside some roasted free-range chicken.
In other news, it's time for me to buy a tart pan. I'm planning to make a chocolate pecan tart for Thanksgiving next week.
