I am attempting to grow a real garden this year! I feel like a real wannabe chef; growing things outside my door, bringing them in, washing them, and putting them to work in some way. Except for the only real productive thing that has done well are our tomatoes. WHICH I am REALLY excited about except that I am not a huge tomato fan – especially raw.
What To Do With All These Extra Tomatoes?!
I threw the little tomatoes on a baking sheet and added in two of my favorite things – onion and garlic – AND boom. Roasted tomato sauce. Is this anything special? Nah, but the flavor combos here hit the spot in several dishes I knew I had to share with you.
How would you use this sauce?
I am thinking pasta sauce, pizza sauce, add onto salads, in soups, as a bruschetta topping… So many ideas!
How To Make The Roasted Tomato Sauce
First, you have to set the oven to 400 degrees F. Next, grab a baking sheet, some parchment paper, and all your ingredients.
On the parchment paper lined baking sheet, be sure to lay the tomatoes, onion chunks, and garlic cloves in a single layer. No need to add oil, let the oven do the work!
Roast for about 30 minutes or until tomatoes are nice and bubbly and onions look a bit crispy.
When those look good, remove from the oven and let it cool for about 10 minutes.
Here is the best thing: add everything into a food processor and let that machine do all the work.
THAT IS IT.
How Would You Use This Sauce?
If you make it, I’d love to know how you enjoyed it best. You can tag me @LivingOnRoots on Instagram. Enjoy this simple roasted tomato sauce.
Roasted Tomato Sauce
Equipment
- Baking sheet
- Food processor or high-speed blender
Ingredients
- 1 Pint Cherry tomatoes Equals about 2 cups
- 1/2 medium sized red onion, cut in chunks Equals about 1/2 cup
- 5 garlic cloves
- 1/4 Cup fresh basil
- 1/2 Tbsp balsamic vinegar
- dash salt and pepper
Instructions
- Set oven to 400 degrees F. Line a baking sheet with parchment paper.
- Lay the tomatoes, garlic cloves, and chunks of onion in a single layer on the baking sheet.
- Roast for 30 or until tomatoes are bubbly and onions are a bit crispy.
- Remove the veggies from the oven and let cool for 10 minutes.
- Add the tomatoes, onion, and garlic to a food processor along with the basil, balsamic vinegar, salt, and pepper.
- Mix well until incorporated.
- Store sauce in an airtight container in the refrigerator until ready to use.
I’m rooting for you and your garden Leah! Thanks for this yummy and easy garden surplus recipe! I’m thinking toss in some chopped jalapeno and cilantro, chill, and serve with tortilla chips – sounds good right about now!
Oh my goodness, that sounds like a delicious addition! Do let me know how it tastes! AND thank you my friend!