It’s the first day of fall, and Minneapolis is welcoming the new season with humidity and 93 degrees! Nothing like a heat wave to get you excited for sweaters and soups, right? 😉
I know the cold weather is right around the corner, so that’s why I’m taking advantage of every last bit of summer. Sure, my recipe earlier this week was filled with fall produce, but truthfully I’m not ready to commit to autumn-inspired dishes just yet. Plus, the end-of-harvest tomatoes in Minnesota have just been too good to give up!
Today’s recipe is the perfect way to savor the flavor of summer. You can even freeze jars of this sauce to use throughout the winter, and to make the coldest days a little warmer. It’s creamy, it’s dreamy, and tastes great on zoodles, pasta, or spaghetti squash.
Even better, the roasted tomatoes in the sauce are chock full of nutrients, especially the antioxidant lycopene. Eating foods with lycopene (i.e. tomatoes, watermelon) can improve heart health and help prevent cancer. Other common ingredients in tomato sauce, such as garlic and herbs, can fight inflammation. Not bad for a simple sauce, huh?
To reap these health benefits, all you need is five ingredients, an oven, a blender, and a jar…
Roasted Cherry Tomato Sauce
A creamy, vegan tomato sauce that's so easy to make!
- 1 pound cherry tomatoes rinsed and dried
- 1 onion quartered
- 4 to 6 cloves garlic smashed
- Extra-virgin olive oil
- 1 to 2 handfuls fresh basil leaves
Preheat oven to 425 degrees F. Line a baking sheet with foil.
Place tomatoes, onion quarters, and garlic onto the foil with a generous drizzle of olive oil. Make sure that all of the veggies are lightly covered in oil. Sprinkle with a dash of sea salt and ground black pepper.
Roast vegetables for 30 to 35 minutes, or until the tomatoes, onion, and garlic are slightly blistered and charred. Remove from oven and let cool for 5 minutes.
Add ingredients to a blender, along with the basil leaves. Consider adding fresh oregano if you have it! Blend until smooth. You may need a few dashes of water or olive oil to thin the sauce, if desired.
Store in a glass jar in the fridge for up to a week. You can also let the sauce cool, and freeze it in tupperware containers to enjoy during colder months! Double or triple the recipe for bulk cooking.
As you can see here ^, these two jars of sauces are different colors. I used all red cherry tomatoes for the jar on the left, and heirloom cherry tomatoes of different colors for the jar on the top right.
Enjoy your weekend!