Roasted Tomato Sauce (Soup)
This is a super easy and delicious recipe. I like it simple, as this is my go recipe for my abundant tomato crop in the fall. Just roast, puree and freeze. Plus it can double as a quick soup!
INGREDIENTS
6 cups chopped tomatoes
1 medium onion, sliced
4 cloves garlic , smashed with the side of your knife
4 sprigs thyme, sub 1 teaspoon Italian seasoning
2 tablespoons high heat EV Olive oil or avocado oil
1 teaspoon EACH: sea salt and pepper
INSTRUCTIONS
Preheat your oven to 400 degrees.
Place the tomatoes, onion, garlic, thyme, olive oil, salt, and pepper into a large baking dish and mix everything around. Roast in your oven for 1 hour hour. If you prefer not to have any charing, then put foil over top.
Uncover the baking dish and continue to roast for another 15-30 minutes
Either serve as is or, for a creamy sauce, blend the sauce (removing the thyme sprigs first) in your blender. This can also be used as a soup.