This tomato sauce is the best EVER!
Of course, it begins with fresh ingredients — I picked the cherry tomatoes and peppers this afternoon — but I’m a sucker for using the blender.
My version blends the tomato seeds and skins right into the sauce — more texture for the cook, I say.
Here’s how: Roast a cookie sheet of whole cherry tomatoes, five small peppers (deseeded), two carrots (cut into sticks), half a red onion and a couple garlic cloves at 400 degrees for 40 minutes. Season with a generous amount of grape seed oil, salt and pepper. Allow to cool 5 minutes, then scrape the whole mess into a blender. Add a half cup chicken broth and a handful of fresh herbs (parsley, mint and basil) and blend until smooth. Turn into a pan and simmer on low heat while you prepare pasta.
I’ve enjoyed this sauce twice this week — once over quinoa spaghetti noodles and once over mushroom ravioli — it’s so good (and I’m trying to use up my garden harvest). Try it.