Preheat oven to 400 F. Coat a few 9 x 13-inch glass baking dishes with olive oil and distribute garlic, rosemary, and thyme across them, then place tomatoes, skin side down, in a single layer and drizzle balsamic vinegar and a bit more olive oil across the top. Roast 40 to 50 minutes, until tomatoes are soft and wrinkled and liquid has reduced significantly.
With a slotted spoon, transfer tomato mixture to a medium pot (removing herb stems). Measure out ½ cup of the remaining roasting liquid and add to tomatoes, along with bouillon, dried onion, sugar, salt, and red pepper flakes. Simmer over medium-low heat for 5 to 10 minutes. Blend with an immersion blender for a smooth sauce. Serve over pasta or store in an airtight container — 1 week in fridge or 4 months in freezer. Makes 4 cups.
Note: Fresh herbs can be replaced with 1 to 2 teaspoons dried oregano and ground thyme; add once the sauce is on the stove.
Per serving: 130 calories, 9 grams fat (1 gram saturated fat), 0 milligrams cholesterol, 322 milligrams sodium, 13 grams total carbohydrates, 4 grams fiber, 3 grams protein.
