Thursday, January 30, 2014

Creamy Grape Tomato Sauce

As the title states, this sauce is creamy. But it also very flexible. And not so much like a flexible gymnast, but flexible like it can fit in with multiple different food groups. It is perfect for topping pasta, meats, vegetables, and anything really. The flavor is very light, so it can take on the flavor of whatever it is paired with. A girlfriend of mine, and fellow foodie, was so sweet to bring me a massive bag of grape tomatoes from a local farmer's market, and I knew there was no way I would ever eat them all before they went bad. So after 2 days of snacking on them and juicing them, I made the rest of them into this incredible tomato sauce. 

Creamy Grape Tomato Sauce


  • 4 cups grape tomatoes
  • 5 garlic cloves, smashed
  • 1/4 onion, roughly chopped
  • 2 tbsp. olive oil
  • salt and pepper to taste
  • 1 bunch of fresh basil, roughly chopped
Preheat oven to 350 degrees F.

Place tomatoes, garlic, and onion into a baking dish and cover with the olive oil and salt and pepper to taste. Roast for 30 minutes.

Once the tomatoes are roasted and starting to burst, add them to your food processor along with the basil. Whirl until completely smooth.

Store in the fridge for up to one week, or store in batches in the freezer for future use.

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