Saturday, February 26, 2011

Fresh Roasted Tomato Sauce

Tomato sauce was part of my life and family gatherings as far back as I can remember. As a child, I didn't like tomato sauce and my grandma (Ma) would make me noodles or gnocchi with butter. I am not sure when I started to like sauce, but it is now one of my favorites. My Mom and Ma make their own slow cooked sauce (you probably already guessed they are Italian). The slow cooked sauce is great, but I also enjoy a quicker cooking sauce.

I never had bottled sauces until I left home and went to college.
It was quicker and I didn't want to deal with the fuss of making sauce from scratch. By the time I got to graduate school, I realized that bottled sauces were not for me any longer. They are high in sodium, sugar, and contain unneeded ingredients. In an effort to cut out more processed foods, I cut out the bottled sauces. I quickly learned that making sauce does not have to be expensive and time consuming. The main ingredients are readily available in any grocery store and are affordable. One can make a quick sauce with plain, no salt added tomato sauce, crushed tomatoes, sauteed onions, garlic, and spices.

If you are not a fan of canned tomatoes or want to go fresh, a quick sauce is still a delicious option. Organic tomatoes are available in most grocery stores and farmers markets and can easily be roasted and turned into a quick sauce. A sauce containing organic and roasted tomatoes is one of our favorite sauces to serve over gluten free pasta. The following dish is served with a fresh salad.
  • Three lbs tomatoes
  • 1/2 onion, cut in half and sliced
  • 2 carrots, chopped
  • 3 garlic cloves
  • 1/2 tsp dried thyme (if fresh, use more)
  • 1/2 tsp basil (if fresh, use more)
  • 1/2 tsp oregano (if fresh, use more)
  • Fresh rosemary sprigs
  • Ground black pepper
  • 1 tbsp olive oil
Preheat the oven to 425. Cut the tomatoes in half and remove the core. Place the tomatoes face down on a rimmed baking sheet. Peel and crush the garlic cloves and add them to the sheet along with the onions and carrots. Sprinkle the spices over the vegetables and drizzle with olive oil. Roast until they are tender, about 45 minutes.

When the vegetables are finished roasting, remove them from the oven and use tongs to place the vegetables and juices into a food processor or blender. Pulse several times until th
e sauce has reached the desired consistency. Serve warm over your favorite gluten free pasta and enjoy!

1 comment:

affectioknit said...

That's funny - Scout used not to like the tomato sauce at all either...but recently - he's been putting a little bit on his noodles...your sauce looks amazing!