My name is Autumn and I’m a brand new contributor for Phoenix Mom Blog! I’m very excited to share this recipe with you ! I created this recipe for Roasted Tomato and Garlic Sauce when I was a young (and pregnant) wife with few groceries on hand and much to tired to walk to the market!
This sauce is perfect over pasta or even spread over pizza dough! It keeps really well in the freezer and can easily be doubled or tripled for easy weekend dinners. If you are dairy free, feel free to omit the Parmesan, it’s equally as delicious!
3-5 lbs of Tomatoes*
3 cloves of Garlic, whole cloves and unpeeled
1 teaspoon of salt
1/2 of black pepper
2 tablespoon olive oil
1/2 cup of fresh Parmesan
Parmesan rind ( optional )
-Preheat oven to 300 degrees
-Arrange tomatoes and garlic on pan cooking sheet a drizzle generously with olive oil and
season with salt and pepper. Softly toss together and top with torn basil.
-Baking for about 1 hour and 20 minutes.
-Remove from oven and process in a blender or food processor until desired consistency. I like
mine with a little texture.
-Pour mixture in a large saucepan , bring the mixture to a simmer , grate in some fresh
parmasean , throw in a parmaean rind. And season to taste with salt and pepper.
Simmer for 30 minutes (remove the parmesan rind)
Here you have 2 options
-Serve immediately on spaghetti with fresh basil and Parmesan.
-Or remove from heat and allow to come to room temp and store in freezer for up to 3 months.
*3 pounds of tomatoes will make about 4 servings, 5 pounds will serve about 7 people.