50 mins
~4 servings
This is as hands off as it gets and the results are just wow — however, you will need a blender. Use this on pasta, pizza, lasagna, dip for fried delights, thin it out with some bouillon into a soup, the possibilities go on and on. For a creamy variation, soak a cup of cashews and/or sunflower seeds in boiling water while your tomatoes roast. Drain and throw into the blender along with your roasted sauce components and 1/3 cup of nutritional yeast. This sauce works great for an easy go-to meal with pasta, loads of steamed greens and some pre-cooked lentils or beans.
Ingredients
- 4-5 medium to large tomatoes
- 1 head garlic
- 1 onion, in thin slices
- 1/3 cup olive oil
- 1/4 cup oregano
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 1/2 cup fresh basil (optional)
Preparation
- Preheat oven to 375F degrees
- Slice tomatoes in half, cut out tough cores and stems. Place the halves face down in a 9X13 roasting dish or whatever you have on hand to roast in that’s at least 1 inch deep, this gets juicy
- Slice onion and peel off the outermost layer of the garlic head, sprinkle onion slices evenly throughout baking dish with tomatoes and place garlic head in dish as well
- Evenly distribute olive oil, oregano, salt and pepper
- Bake in oven for 40 mins, until tomato skins look wrinkled
- Peel roasted garlic and discard shells, place in blender along with the remaining roasted elements and all their juices. (Add basil now if using)
- Blend until sauce is as smooth as you like it