Easy Peasy Roasted Tomato Sauce

 

There is something about tomatoes that make me so happy and excited! They are good raw, they are amazing cooked, they can be added to anything a salad, a soup, I cannot think of much a tomato is not good with.

Recently, I have learned that tomato sauce that you would buy from the grocery store has SO MUCH SUGAR, and I do not want all that added sugar and salt in my diet.  I am  also currently prepping for a meal plan cleanse with my bestie and I have been doing research on what I can and cannot eat, and the list is huge, so I need to figure out how I can still enjoy my favourites, without all the bad stuff.  Simple is good, lets go back to the basics here people!

 

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I have been working on the ultimate roasted tomato sauce recipe for a while, and I usually make it in the summer time with lots of fresh local tomatoes, but I came across a deal that I could not resist at the local grocer near my house, and I snipped a bunch of tomatoes for super cheap.

I love pasta, and I love making pasta sauce so why not make my own pasta sauce, instead of using canned stuff, Right?!?! So much better!

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Here is how you can do it too:

Acquire a SWACK of tomatoes, a bunch of garlic, glugs of olive oil, a onion, and salt and pepper.

Ingredients:

  • 5 pounds of tomatoes
  • head of garlic
  • olive oil
  • red onion
  • Oregano
  • basil
  • salt
  • peper

 

Set the oven to 300 degrees F, on a baking sheet, with a lip, spread out the tomatoes. Peel as much garlic as you want (my friend Alex’s garlic philosophy is: when it says an amount of garlic, double it). Spread out the garlic on the baking sheet, and roughly cut the onions and throw it all on a baking sheet. DON’T worry it doesn’t have to look pretty. Drizzle on some olive oil, enough to coat everything and season with salt, pepper and oregano. Rip up some basil and toss it on. Throw everything in the oven for about 3 hours.

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Once the tomatoes are out of the oven, toss the tomatoes with the garlic and the juices that are in the baking sheet, in a food processor or a blender, in batches or it will explode. Blend until you like the constancy.  You can freeze the sauce in bags, or you can store it in some jars in the fridge. I do both!

 

I hope you enjoy the recipe! Would love to hear your feedback.

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