2. Pasta sauce

FLAVORFUL: For an intense twist on the classic sauce, add a blend of roasted plum tomatoes and several other varieties. Recipe: Summer tomato sauce. (Michael Robinson Chavez / Los Angeles Times)

Total time: 1 1/2 hours, plus 3 hours roasting time

Servings: Makes about 6 cups sauce, or 12 (1/2-cup) servings

Note: The roasted tomatoes can be prepared in advance; they will keep up to a month covered in olive oil, stored in a wide-mouthed jar and refrigerated.

Oven-roasted tomatoes

1 1/2 pounds ripe plum tomatoes (8 to 10), halved lengthwise, cored and seeded

1 tablespoon granulated sugar

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

Heat the oven to 275 degrees.Place the tomatoes, cut-side up, on a lightly oiled baking sheet and sprinkle with the sugar, salt and pepper. Bake until the tomatoes are shriveled slightly and are browned in places, 2 1/2 to 3 hours.


8 oven-roasted tomato halves, chopped

1/4 cup plus 3 tablespoons olive oil, divided

1 large onion, chopped

6 cloves garlic, chopped

1 carrot, peeled and minced

1/2 cup dry white wine

3 pounds mixed fresh tomatoes, diced

1/4 cup chopped flat-leaf parsley

1 teaspoon minced fresh rosemary