• Katherine Arthurs

Simple Roasted Garden Fresh Tomato Sauce

I've been making small batch tomato sauce for a few months. I pick everything that is ripe, throw them into a pot with olive oil, salt, an onion + garlic. Roast, puree, simmer + add fresh herbs. It's that easy.

Some of my tomatoes weren't completely ripe + I also used many different varieties in my sauce. I have found that I love the taste of several different kinds of heirloom varieties. So good together - especially roasted with onions, garlic + herbs. Yum!

Simple Roasted Garden Fresh Tomato Sauce

1-1 1/2 lbs. fresh tomatoes, ends + other bad parts cut off

1/4 cup good quality olive oil

1 small yellow onion, cut in half

2-4 garlic cloves, cut in half or smashed

1/2 teaspoon salt

1/2 teaspoon pepper

2-3 sprigs of fresh oregano + thyme

10-15 large fresh basil leaves

Preheat your oven to 400F.

Place the tomatoes, olive oil, onion, garlic cloves, salt + pepper in a heavy duty pot. Place in the oven + roast for 45 minutes.

Remove from the oven. Blend the tomatoes in a blender or use a hand blender. Place on the stove top over low heat. Add the fresh oregano + thyme. Bring to a simmer for 15-20 minutes. Stirring occasionally.

Turn the heat off. Remove any sprigs of the fresh herbs from the pot. Taste for salt - you may need to add more. Let cool. Add in the fresh basil leaves.

Bottle in a glass jar or freezer bag. Stays fresh in your refrigerator for 4-5 days or in the freezer for 3 months.


This recipe was made #glutenfree, #dairyfree + #paleofriendly