Last year, Sidney built me this really awesome raised bed garden. It’s the perfect size to grow a few tomatoes, cucumbers, and squash. Plus the kids love it! Birdie loves to help with the planting. Last year she even planted some mini pumpkins all by herself.
This year, however, we only have our 4 tomato plants left. Squash bugs made themselves right at home on our squash, cucumbers, and Birdie’s little pumpkins. Unfortunately, they were able to create a strong hold and I was never able to get them under control. But at least we still have the tomatoes and they are really putting out! There’s two cherry tomato plants that Birdie and I are constantly picking tomatoes off of for a quick snack but we still have a ton! I needed to use them up so this week for a relatively hands off and quick summer supper, I made a roasted tomato sauce to serve over some spaghetti. By roasting everything, the veggies develop their flavors and create their own sweetness. I love this technique for making a pasta sauce, it’s very hands off which I always love! You can use any vegetables you have on hand or need to use up. I have a few baby carrots for their added sweetness but bell peppers would also taste great!
There’s just something about the flavor using the fresh tomatoes and basil that you can’t get with jarred sauce.
Roasted Tomato Pasta Sauce
- 3 cups cherry tomatoes
- 1 medium onion, cut into 1 inch chunks
- 4 cloves garlic
- salt & pepper
- 1/2 teaspoon sugar
- 1 tablespoon finely chopped fresh basil
- Preheat oven to 400 degrees. Line a sheet pan with foil and a lightly spray with cooking spray.
- Spread veggies onto pan in a thin even layer and sprinkle with kosher salt and pepper. Bake for 20 – 25 minutes until tomatoes burst and veggies begin to develop color.
- In a food processor, pulse the roasted vegetables until you reach the desired consistency. You can thin out the sauce with a few tablespoons of liquid. Add salt and pepper to taste and sugar if needed. Mix in basil.
- Serve over pasta or maybe for dipping a gooey mozzarella and provolone grilled cheese! The sauce is amazing on a pizza.
Notes: You can use any type of tomatoes. For larger tomatoes, cut into chunks and de-seed.