Oven Roasted Tomato Sauce
A creamy vegan oven-roasted tomato sauce made by roasting fresh tomatoes and blending with garlic, olive oil, and basil for a rich marinara.
40 min6 (3/4 cup servings)veganTomatoesCarrotGreen CabbageWinter Squash - DelicataLeekEggplantSweet PepperSpinachTurnipSummer Squash - YellowSwiss ChardWinter Squash - ButternutSummer Squash - ZucchiniWinter Squash - Acorngluten-freeItalianmarinarapasta saucedairy-free
What you need
- 3 lbs tomatoes
- 4-6 cloves garlic
- 3 tablespoons olive oil
- 1 handful fresh basil
- 1/2 teaspoon salt
- 1 pinch sugar
How to make it
- Wash tomatoes, cut them in half, and cut out any brown stems.
- Place the cut sides of the tomatoes down on a cookie sheet and bake at 350°F (177°C) for about 30 minutes until the skin wrinkles and juice starts to come out.
- Put the roasted tomatoes, garlic, olive oil, pesto or basil, salt, and sugar into a blender.
- Blend until creamy (add a tiny bit of water if needed).
- Serve as you would any tomato sauce.
Adapted from thehiddenveggies.com