Roasted Tomato Sauce
This is so easy to make and Feingold friendly. I normally make up a huge vat of this and then freeze the leftovers. So add ingredients accordingly. I also add some sour cream or heavy cream and turn this into a tomato soup base. It's then easy to throw in tortellini or pasta for texture.
Step-by-step instructions
- 1
Preheat oven to 450.
- 2
Cut the tomatoes in half and dump them into a roasting pan or a baking sheet with sides.
- 3
Chop up half an onion and a few cloves of garlic per pan, or more if you like, and dump that in too.
- 4
Coarsely chop some fresh basil and add that.
- 5
Stir this all together and spread it out evenly; crowded is fine but no more than a single layer.
- 6
Drizzle on some olive oil and sprinkle with salt.
- 7
Roast for 20 minutes or until the tomatoes collapse and the skins look browned and wrinkly. Let the pan cool and then scrape everything into a blender or food processor and puree. Use or freeze.
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