Have you taken the time to read a food label for marina sauce lately? I was SHOCKED by how much-added sugar is in any sort of pasta sauce. My mom taught me how to make my own pasta sauce a while back but I don’t have the time to let it sit in the crockpot or simmer for hours. Even with my family recipe, we would add sugar to break up the acidity of the tomatoes. If you are in need of a tomato sauce that’s not high in sugar this is the recipe for you!
- 2 lbs tomatoes of your choice (I use Roma/Plum because they are always on sale cheap and mix in a few “fancier” tomatoes like tomato on the vine or Campari)
- 1 Tablespoon Olive Oil (or a drizzle)
- 4 Cloves of Garlic
- 4 Basil Leaves
- Salt and Pepper
- Garlic Salt
- Preheat oven to 400*
- Roughly chop tomatoes (I quarter mine)
- Drizzle with Olive Oil, Salt, Pepper, Garlic powder or garlic salt
- Add 4 cloves of garlic (peeled)
- Roast for roughly 40 minutes (or until wilted, juicy, and cooked)
- Put roasted tomatoes in a blender with 4 basil leaves and a splash of olive oil and blend until you have the consistency you desire (I like mine a little chunky but well blended)
- Add more salt and pepper to taste as needed
- Add to your favorite meal and enjoy!
- Freeze any leftovers (this will make a nice portion of sauce!)
Note: you can also opt out of blending the tomatoes and just mash the tomatoes and garlic with a fork to create a chunkier sauce.