Try this 30 minute rustic tomato sauce tonight for dinner! You won’t believe how wonderful it is and so full of flavors that you just can’t find out of the store bought kind!
I always joke that Ben is an old man, he can be crotchety, grumpy, and do not get between that man and his bran cereal and coffee in the morning. But last night, I realized – as I went to bed at 7:30pm, that I am just as much of a little old bitty as he is a grumpy old man. I can’t even make it past the Early Bird Special hour without falling asleep on the couch while watching some NOVA tv show exposing all of the secrets of McDonald’s.
Who am I? Apparently not a 28 year old who should be putting on heels and going out for happy hour with her girlfriends. That’s for the youths!! Pshhh. My life has officially come full circle – just hand over my AARP card now.
But seriously, if you haven’t tried going to bed at 7:30, since you were like, oh I dunno – 8 – try it again ASAP. Oh man it really feels amazing!
A few weeks ago I went on a major tomato binge at the store and bought three cartons that I swore I would eat as snacks in my lunches, a pound of heirloom tomatoes that I actually did so something with – *Sweet Potato and Fresh Spring Vegetable Frittata* – and well, um the others? They sat on the counter slowly shriveling up with no purpose in life. But I couldn’t let them just rest on the counter and die a slow and painful death. I hastened it and made them into this sauce that absolutely blew my mind.
Best of all – you can make it tonight practically as your pasta boils!!
Start with one pound of small tomoatoes – cherry, grape, mini heirlooms, whatever you have on hand. Lay them out on a non-stick baking sheet, and place a half of a very thinly sliced onion over them. Sprinkle with salt, pepper, and about 5 leaves of sage – or heck, any other dried herbs you have!, then about 1/4 cup of olive oil. Viola!
Roast in the oven for 25-30 minutes, stirring half way through, or until the tomatoes have shriveled and the onion is caramelized. Place 2/3 of your roasted ‘maters and onion into a food processor and pulse until nearly smooth and no large clumps remain. Stir in the remaining tomatoes and onion to give it some girth and texture. Serve it with pasta or in my case, over some roasted asparagus and cod fillet!
Oh so yummy and OH SO Healthy!!
30 Minute Rustic Tomato Sauce
1 pound small tomatoes, cherry, heirloom, or grape
1/4 cup Olive Oil
1/2 large Onion, sliced very thinly
1 clove garlic, minced
Salt and Pepper to taste
5 leaves Sage, or 1 Tbsp Dried herb blend of choice
2 Tbsp Water, or Red or White Wine* if sauce needs thinning, or just because
Preheat oven to 400 degrees. On a non-stick baking sheet, combine all ingredients. Drizzle the olive oil over the top and toss to combine. Place in oven and bake for 15 minutes. Stir the vegetables half way through to ensure they cook evenly. Bake an additional 10 minutes, or until the onions are golden brown and caramelized. Remove from the oven.
Add 2/3 of the roasted vegetables to a food processor and pulse to combine until smooth. If the sauce is too thick, add in 2 Tbsp of water or red or white wine and pulse again until it reaches desired consistency.
Stir in the other 1/3 of the roasted vegetables for added texture. If you prefer a less chunky sauce, add all the vegetables into the food processor for a smooth sauce.
Serve immediately over your favorite prepared pasta or other vegetables.