I have been looking forward to having enough tomatoes from my garden to make a sauce this season. Last year I made a sauce from my sungolds using this same method, but it was a tad too sweet for me. So this year, I thought I would add some of my yellow romas for a thicker and more mellow taste.
You can really get creative with this sauce so add some spice to kick it up a bit-a few hot peppers or crushed red pepper flakes would be tasty! I added a few to my portion when we had pasta. I didn’t want to include them in the original recipe since I was making this kid-friendly.
I ended up with two delicious meals out of this sauce. For the first, I tossed this sauce with ancient Harvest Quinoa noodles for a yummy pasta dish. The second meal was homemade veggie pizza and I used this sauce as a base. Because I used yellow romas, the color of the sauce may take a little getting used to for some. You can always add a little tomato paste for color if you prefer.
Here are the ingredients and directions for this simple organic tomato sauce. The best part about this recipe is there is no need to take the skins off the tomatoes or de-seed them!
Enough tomatoes to cover the bottom of a 9 x 13 baking dish. This will produce about 16 oz. of sauce so adjust accordingly depending on how much sauce you want or need
1/4 cup Olive oil
1/4 cup fresh chopped basil
2 Tbsp. fresh chopped oregano
1/2 onion diced
7 (more or less) cloves chopped garlic
sea salt and black pepper to taste
Pre-heat oven to 300 degrees.
Coat bottom of baking dish with olive oil.
Line baking dish with tomatoes in a single layer.
Top with fresh basil, oregano, garlic, onions, salt and pepper.
Drizzle a little olive oil on top.
Roast Tomatoes for 2 hours.
Put all contents of roasted tomatoes into a food processor or bullet.
Blend for 2 or 3 pulses to keep tomatoes at a thicker texture