With tomatoes in season, try this simple homemade tomato sauce over a bed of spaghetti squash, reg. or gluten free spaghetti, zucchini spaghetti, pizza or in any way you like to…Roasting the tomatoes in the oven lessens their acidity and adds sweetness. Soo delicious!
4 lbs Roma tomatoes sliced in half
extra virgin olive oil
1 onion – chopped
3 carrots – diced
1-2 garlic cloves – diced
1-2 tsps. of honey
Italian spices (optional)
Preheat oven to 400 degrees.
Gently squeeze the tomatoes by hand to remove the excess of seeds. Toss them in a splash of olive oil and few dashes of sea salt. Place the tomatoes cut side down, in a single layer on sheet pan(s) and roast for 30 minutes. Let cool and lift off the skins with a fork. Discard the skins.
Meanwhile, heat a little olive oil in a heavy soup pot over medium heat. Add the onion with a dash of salt and sautee minutes. Add the garlic and diced carrots., seasonings (if using), adjust salt and freshly ground pepper. Sautee till tender.
I prefer my sauce to be chunky, so I gently blend the tomatoes in a blender (just pulse it) and add it to the carrot mixture. You might as well blend it all together if you prefer a smooth texture.
Tip: Might want to add a little water, if it’s too thick, or a bit more honey.