I’m a reformed Ragu-er…..

I can’t remember eating a lot of pasta as a kid.   I’m sure we did, but it just doesn’t stick in my mind.   What does stick in my mind is going to a friend’s house and they had a pantry stocked full of Ragu jarred pasta sauce.   In my adult life, I’ve eaten A LOLT of pasta.  Particularly in those years that dinner was an after thought and provided only for sustenance and ease.  But let’s face it,  jarred sauce is incredibly convenient but the taste can be a bit hit and miss and the ingredient lists can often be confusing for those with Celiac or gluten intolerance.

This is one of those recipes that left me asking myself why I haven’t made my own sauce before!!!   This is incredibly easy recipe that has spectacular results.   The sauce can be seasoned to your own liking,   it takes less than 10 minutes to prepare,   and the fresh basil and roasting tomatoes are so fragrant that the whole house just smelled incredible.

This makes enough for at least a few meals and the sauce can be jarred or ziplock bagged and frozen for future use.   I’m already addicted and have a great recipe to share with you next week that has this rich tasting and virtually fat free sauce on top.   So whip on your white apron and hat like Chef Boyardee and create a pasta sauce that is perfecto!

Roasted Tomato Basil Sauce – yields 4-5 cups of sauce
12 vine grown tomatoes
1 onion cut roughly
2 Tbls olive oil (or light olive spray)
½ teaspoon sea salt
¼ teaspoon ground pepper
¼ cup packed fresh basil leaves

Preheat oven to 180.   Remove the tomato stems and chop roughly.   There is no need to be real precious here, just chop ‘em up. Chop the onion and place the tomatoes and onion in a large bowl.   Drizzle with the olive oil and season with the salt and pepper.

Line a large roasting pan or tray with foil and dump the tomatoes and onions on top.   Roast in the oven for about 1 to 1 & ½ hours until nice and soft.

Let the tomato and onion cool a little bit and then put them into a blender or food processor and add the basil.   Puree until smooth. You can add garlic into the mix to roast if you want that classic Italian taste but it does not agree with me so I’ve omitted.  

Serve atop your favourite dish, including pasta, chicken (GREAT recipe on the way!), or just with some bread for dipping. It’s bellisimo!

I’m a reformed Ragu-er…..
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Recipe type: Home Made Pasta Sauce
Author:
Prep time:
Cook time:
Total time:
Serves: 4-5
Ingredients
  • Roasted Tomato Basil Sauce – yields 4-5 cups of sauce
  • 12 vine grown tomatoes
  • 1 onion cut roughly
  • 2 Tbls olive oil (or light olive spray)
  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • ¼ cup packed fresh basil leaves
Instructions
  1. Preheat oven to 180. Remove the tomato stems and chop roughly.
  2. There is no need to be real precious here, just chop ‘em up. Chop the onion and place the tomatoes and onion in a large bowl. Drizzle with the olive oil and season with the salt and pepper.
  3. Line a large roasting pan or tray with foil and dump the tomatoes and onions on top. Roast in the oven for about 1 to 1 & ½ hours until nice and soft.
  4. Let the tomato and onion cool a little bit and then put them into a blender or food processor and add the basil.
  5. Puree until smooth. You can add garlic into the mix to roast if you want that classic Italian taste but it does not agree with me so I’ve omitted.
  6. Serve atop your favourite dish, including pasta, chicken (GREAT recipe on the way!), or just with some bread for dipping. It’s bellisimo!

 

LAST DAY FOR GIVEAWAY TOMORROW!!!!

A Reminder about our GIVEAWAY!!!!!
I have a baking pack to give away that includes a Melinda’s brownie mix, a Melinda’s lemon bar mix, a brownie pan, a super cute potholder and a matching apron.

How to enter
Like Sweets of Style on Facebook
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The draw will take place once our Facebook page has 50 likes so get referring and good luck!

Comments

  1. GK says:

    I just love the added richness of flavour that roasting brings to this type of sauce. I would probably throw some roasted capsicum into the mix and dust it all off with an ample dusting of parmesan cheese. Yes, and the fresh basil adds to a flavour that is simply irresistible.
    GK

    • sweetsofstyle says:

      Sadly capsicum (bell pepper) is part of the capsacian family which is a high latex food and causes this poor fledgling cook anaphylaxis. The beauty of this recipe is that it is SO adaptable so experiment away and enjoy your own creation! :)

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