Tuesday, September 10, 2013

Double Tomato Sauce

I've become quite the master of starch replacements, often using zucchini or cauliflower to stand in for noodles and rice. Here's the thing, though.... sometimes I'm not in the mood to put out the effort. Who says you have to have spaghetti and meatballs? Why can't it just be meatballs?

I made delicious sauce last night that was more than satisfying enough without the pasta. It would, of course, also taste delicious with zucchini or spaghetti squash noodles. But I thought it tasted best right from the pot, licked off the wooden spoon!

I combined 2 of my favorite sauce techniques, using both fresh roasted cherry tomatoes and organic canned. My kids like a little sweetness to their sauce (to balance the tang of the vinegar), but you can certainly omit and/or season to your liking.
Double Tomato Sauce

2 pints cherry tomatoes
4 tbs. olive oil, divided
salt & pepper
1 medium onion, chopped
4-5 minced garlic cloves
28 oz. can organic crushed or diced tomatoes
2 tbs. tomato paste
2-3 tbs. balsamic vinegar
1 packet stevia, optional
 1 tsp. dried oregano
2 tbs. each chopped fresh parsley and basil
salt & pepper, to taste

Preheat oven to 400. Spread cherry tomatoes on a baking sheet and drizzle with 3 tbs. oil. Season generously with salt and pepper, then roll tomatoes around to coat in oil and seasoning. Bake for 10 minutes or until starting to burst.

Once cool crush up a bit with a wooden spoon. Meanwhile, heat remaining tbs. of oil in a big saucepan over medium heat. Add onion and garlic and cook until soft, stirring often.

Add canned tomatoes and remaining ingredients to pot. Stir to combine and allow to come to a boil. Reduce heat and simmer for at least 15-20 minutes, stirring occasionally. Taste for seasoning.

No comments:

Post a Comment