Easy Make-Ahead Roasted Tomato Sauce
Recipe by Fran Allen
Ingredients
11
Time
35m
This is one of my favourite back pocket recipes. Easy and affordable while also being loaded with veggies. I love using this sauce for family dinner nights to appease the picky eaters in my family. I make a double batch and freeze half for a quick and easy weeknight meal.
Budget-Friendly
Meal Prep
Condiment
Ingredients
1.5lbs
Roma Tomatoes
2med
Red Bell Peppers
2med
Zucchini
1med
White Onion
6
Garlic Cloves
1tsp
Dried Oregano
1tsp
Chili Flakes
1tsp
Fennel Seeds
1/2Tbsp
Balsamic Vinegar
1tsp
Sea Salt
1/4cup
Nutritional Yeast
Instructions
1
Preheat your oven to 400°.
2
Roughly chop your tomatoes, peppers, zucchini, garlic and onions. Add them to a lined baking sheet and coat in olive oil, oregano, chili flakes and fennel seeds. Roast in the oven for 25-35 minutes or until soft and golden.
3
Remove your roasted vegetables from the oven and add to a blender, blend with the salt, pepper, balsamic vinegar and nutritional yeast. You may need an additional 1 Tbsp of olive oil here to get the smooth texture. Blend on low until you reach a smooth consistency.
4
Use this sauce for pizza, pasta, chicken parm or eggs in purgatory. You can also portion and freeze this sauce easily for make ahead meals and prep!
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More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
