I wanted to find a tomato sauce for pastas and pizzas that wasn't full of sugars and oils. This is my go-to recipe, and I change the herbs depending on my mood!
- Tomatoes: I like Roma or Heirloom, but any will do.
- Fresh Oregano, Basil, etc...(whatever herbs you like)
- Extra Virgin Olive Oil
- Salt + Pepper
- Optional: Red pepper, Hot Pepper --> Note: I like to add roasted red pepper to the mix sometimes, so if you're a red pepper lover, this is how to roast and prep peppers --> http://localfoods.about.com/od/peppers/ ... eppers.htm
- I added one seeded and chopped hot pepper. It was HOOOOOT!!! If you like spicy, add it diced to the last phase of the roast, so it doesn't burn. You can even add it to the blending portion of the recipe, so you can control the heat.
- If you find the sauce has too much acidity, a little coconut sugar will cut it. Otherwise, this baby is sugar free!!
Preheat oven to 325 degrees F.
On baking sheet place tomato halves cut side up. Sprinkle with olive oil, salt and pepper, garlic, and herbs.
You may need more than one baking sheet, which is fine. Just rotate them throughout the oven when possible.
Bake tomatoes for 2 hours.
Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes.
Remove from the oven and process tomatoes through a blender on a medium.
Serve on pasta, spaghetti squash, meatloaf, pizza... etc.