This tomato sauce is so creamy, but there’s no milk or cream in it! How is that possible? Magic I tell you! So with this recipe you will receive 2 things: one delicious creamy tomato sauce, one delicious smelling kitchen. It’s like Christmas with all the presents you’ll receive!
4 cups of tomatoes (grape, cherry, roma – any is fine!)
1/4 teaspoon onion powder
2 tablespoons olive oil + olive oil to drizzle over
1/3 cup fresh basil
1/2 teaspoon garlic powder
salt + pepper to taste
Preheat oven to 425 degrees.
Spread tomatoes in a pan. Sprinkle with your onion powder. Drizzle with some olive oil.
Bake for 35 minutes, your tomatoes should be wrinkly.
Let cool for a few minutes, then put tomatoes in food processor.
Add olive oil, fresh basil, garlic powder and salt + pepper to taste in food processor.
Blend to smooth and creamy.
Use it right away, or throw it in the fridge to use tomorrow, or freeze it for next month.
Just be sure to throw it over some pasta and enjoy!
Full step by step pictures behind the cut.
Every time I walk by the kitchen I feel guilty. Why? Because there’s always pounds of tomatoes there waiting for me. There’s always something tomato related I could be doing. Work? Sleep? Nah, just make something with tomatoes.
I have a tomato sauce recipe I love dearly, but I wanted to try something new with our grape and cherry tomatoes. We are swimming in grape tomatoes. Who knew just a few plants could produce this much (and keep on producing!)? To get an idea of how many grape tomatoes we have right now, this measuring cup is full of 4 cups of them. The green bowl in the background hasn’t even been touched yet.
Wasn’t that easy? Enjoy!