ROASTED TOMATO SAUCE

"This roasted sauce develops a complex, smoky-sweet intensity and thick consistency that mingles well with either a plain pasta or a filled one like ravioli."

6 pounds (about 4 qt.) ripe tomatoes, stemmed, rinsed, cored, and cut into large chunks
6 cloves garlic, minced or pressed
3 large (about 2 lb. total) onions, chopped
1/2 cup dry red wine
1 cup regular-strength beef broth
3/4 pound dried spaghetti or cappellini
1 to 2 cups (1/4 to 1/2 lb.) shredded or grated parmesan cheese
Salt and pepper

Combine tomatoes, garlic, and onions in an 11- by 17-inch roasting pan.

Bake, uncovered, in a 450 |degrees~ oven until liquid evaporates and vegetables begin to stick and brown around edge of pan, about 1 3/4 hours; stir often.

Add wine and 1/2 cup broth; stir to scrape browned bits free. Bake until vegetables at edge of pan brown again, 15 to 20 minutes; stir free with remaining broth. Keep warm, or, if making ahead, cool, cover, and chill up to 3 days; reheat to use.

Bring about 3 quarts water to boiling in a covered 5- to 6-quart pan over high heat. Add pasta and cook, uncovered, until tender to bite, 10 to 12 minutes. Drain pasta well; pour into a wide serving bowl, top with sauce, and sprinkle with 1 cup cheese. Mix pasta and serve; add cheese and salt and pepper to taste.

Serves 5 or 6
Adapted from source: Too many tomatoes? Make pasta sauces. Christine Weber Hale.
Sunset magazine v191.n3 (Sept 1993): pp102(2)