This is pretty much the easiest tomato sauce you’ll ever make! The original recipe came from Everyday Grain-Free Gourmet by Jodi Bager & Jenny Lass. Those ladies put out some amazing recipes – all grain free, honey-sweetened and SCD friendly.
You can size this recipe any way you like – it all depends on how many tomatoes you have on hand.
All you’ll need to make Roasted Tomato & Garlic Sauce is:
- Fresh Tomatoes
- Fresh Garlic
- Olive Oil
- Salt, Pepper & Additional Seasonings to Taste
First, you’ll want to wash and remove the stems from the tomatoes. Place them in a baking dish (I use 9×13 glass baking dishes) and stick a peeled garlic clove in each one. Drizzle with olive oil (just a bit) and bake for a few hours in a 375 degree F (190 degree C) oven.
Once the tomatoes and garlic are roasted to your satisfaction, remove pan from the oven and use a slotted spoon to transfer everything over to a colander placed over a bowl or glass pitcher. Let the tomatoes drain for a while, or overnight, in the refrigerator, then puree with a food processor until the desired degree of smoothness is obtained. (The original recipe purees them right away, while hot, but I’ve found I get a much thicker sauce using the drain overnight method.) Taste then add salt, pepper and seasonings until you have the desired flavor. While most tomato sauces benefit from a pinch of sugar, I’ve found that the roasted garlic adds a sweetness that is incomparable and no added sweeteners are needed. That, of course, is personal taste preference!
You can use this sauce immediately, refrigerate up to five days, or freeze it in meal-sized portions.