Do you love meals with tomato sauce? Me, too. It’s one of the reasons I grow tomatoes. But I’m not so fond of sweating over a hot stove in 90°F weather all day long to make that sauce. That’s why I’m a huge fan of roasted tomato sauce – it really is the easiest sauce ever, and I promise you it’s delicious.
It’s not that no heat is required to make this sauce, just a whole lot less than with traditional sauce. And no paste is required to thicken this sauce. That’s because you’ll be leaving the skins on and pureeing them and that makes a nice thick sauce.
DISCLOSURE: In order for me to pay my blogging expenses, I may receive monetary compensation for my endorsement and/or link to products mentioned on this blog. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.
I use every type of heirloom tomato that I grow in the garden in this recipe – German Pink, Mexico Midget, Black Icicle, Amish Paste . . . you name it. To that I add garden fresh peppers, onions, garlic, and herbs. A little salt and pepper, a dash or two of avocado or olive oil and you’re good to go.
I use basil, parsley and oregano in my sauce, but if there are other herbs you enjoy in sauce, go for it.
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26