Tomato Sauce–Provencal Roasted

Preheat oven to 450. Lightly brush 2 shallow baking pans w oil. Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams tightly to seal. Cut tomatoes into 1/2″ thick slices and arrange in one layer in baking pans. Sprinkle 2 tsp each of herbs over tomatoes and season w s&p. Put foil-wrapped garlic in one of the pans w tomatoes and roast garlic and tomatoes in upper and lower thirds of oven, switching halfway through, about 35 min or until garlic is tender and tomatoes are slightly charred. Unwrap garlic and cool slightly. Peel skins from each clove and force pulp w warm tomatoes and herbs through food mill fitted w small disk into a bowl. Finely chop remaining herbs and stir into sauce w juice. Keeps 4 days ,or frozen, 4 months. Makes about 3 c.

Olive Oil
Garlic 1head
Tomato 4lb (about 10 medium)
Rosemary 1T fresh
Thyme 1T fresh
Orange Juice 3T fresh