Roasted Cherry Tomato Sauce
Take your tomatoes to the next level with this roasted cherry tomato sauce. Bursting with rich, umami flavour, this tomato sauce comes together with only a small handful of ingredients.
Servings: 3 cups
Calories: 173kcal
Equipment
- 1 roasting dish
- food processor or immersion blender
Ingredients
- 750 g / 1.6lb cherry tomatoes 3 x 250g punnets
- ½ Spanish onion peeled and cut into wedges
- 4-5 garlic cloves I often just use half a small head of garlic
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 2 tablespoon olive oil
- 1 teaspoon red wine vinegar to taste
- ⅓ cup basil fresh
Instructions
- Preheat oven to 170°C (350°F) and set up the rack in the middle of the oven.
- Toss the tomatoes, garlic, paprika, oil and salt in a shallow baking dish to combine. I use a large pottery pie dish or a baking pan.
- Pop the dish in the oven to roast for 45-50 minutes or until the garlic is soft and the tomatoes are collapsing.
- Remove the pan from the oven and allow it to cool enough for you to safely transfer the tomatoes (include all the juice) the garlic and onion to a food processor
- Add basil leaves and the red wine vinegar l to the processor, pop on the lid and process until you are happy with the consistency.
- Serve as a pasta sauce with a smattering of vegan parmesan or creamy ricotta. Or dollop it on crusty bread with fresh basil.
Nutrition
Calories: 173kcal | Carbohydrates: 14g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 816mg | Potassium: 612mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1.705IU | Vitamin C: 60mg | Calcium: 46mg | Iron: 2mg
