September 3, 2012

Meatless Monday: Fresh Roasted Tomato Pasta Sauce

I once thought there was no such thing as too many tomatoes, and then we planted a garden.  Our six plants produced so many beautiful tomatoes that we have been making and eating fresh pasta sauce at least once a week.  The sauce is equally as delicious atop homemade pizza.


This is a really easy recipe that uses a minimal number of ingredients.  I don't have the amounts as I just wing it each time.  I don't think there is a way to mess up this dish except, perhaps, if you were to add too much salt.  Taste as you go.


Tomatoes, chopped
Onions, chopped
(Zucchini, chopped, is optional, but if you have scads of it, you may as well toss it in)
Garlic, chopped
Balsamic Vinegar
Olive Oil 
Fresh basil, chopped (add after cooking)


Preheat oven to 350ºF.  Combine tomatoes, onions, garlic, oregano, salt and pepper in large bowl.

Drizzle with balsamic vinegar.  (Tip:  I buy the glass pour bottles at WalMart for less than $5.00.  So handy)

 Drizzle with olive oil then mix ingredients thoroughly.

Transfer to a cookie sheet (or two) lined with parchment paper.

Bake in a 350ºF preheated oven for 60 minutes.

Remove from oven.

Transfer to a food processor and blend well.  Add fresh chopped basil.  Transfer contents of food processor to stove top and heat through.  Add salt and pepper to taste.  

Top your favorite pasta with your delicious sauce and enjoy!


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