A roasted heirloom tomato sauce made with ripe golden tomatoes. It’s so easy to make your own sauce and so much fresher then using a jarred tomato sauce. Especially when tomatoes are in season!
I am so sorry I have been MIA lately! I have been adjusting to going back to school and have found it difficult to balance both blogging and school/working! I hope you did not forget about me 🙂 !!!
I made this recipe a few weeks ago after we picked 10 large yellow tomatoes off the vine. I thought, what can I do with these? The result was this delicious golden tomato sauce. I decided to cut the tomatoes in half, scoop out some of the seeds, and roast them at a high temperature with onion, garlic, olive oil and thyme! Then you blend away… You can use any tomatoes you have on hand, cherry would work nicely.
I love pasta, however, I try and balance whenever I eat it. I will usually eat pasta/wholewheat pasta on a day that I workout. If I am sitting in class all day, I go with something lighter because I burned less calories.
Last minute I mixed in some chopped basil and Parmesan cheese to add some freshness. If you have tomatoes in your garden still and don’t know what to do with them, this is for you!!
I think this will be the last tomato recipe of the season, it seems appropriate since today is the second day of fall! We still have a lot of tomatoes, but I am tomato-ed out. Here’s a re-cap of all the wonderful creations over the past few months!
Tomato Bell Pepper Salsa
Easy Red Tomato Sauce (no peel)
Caprese Panzanella Salad
Grilled Chicken with Tomato Basil Mozzarella
Green Bean and Cherry Tomato Salad
Roasted Heirloom Tomato Sauce
serves 2 (makes 1 cup of sauce) double or tripple recipe to make more
- Assortment of heirloom tomatoes, I used 2 large yellow and a handful of cherry tomatoes, some of the seeds scooped out
- half an onion, roughly cut
- 2 cloves of garlic, peeled
- 4 sprigs of fresh thyme
- drizzle extra virgin olive oil
- salt and pepper
- small pinch red pepper flake (optional)
- 2 tablespoons Parmesan cheese
- fresh chopped basil
- Preheat oven to 400 degrees. Put the halved and seeded tomato on a baking tray with, onion, garlic, thyme, olive oil, salt and pepper. Roast for 15 minutes ish until the tomatoes the juices have released and the garlic and onion are tender.
- Remove from oven and let cool for 5-10 minutes. Scoop tomato mixture into a blender or food processor and blend until smooth with Parmesan cheese, optional red pepper flake, adjust seasoning of salt and pepper etc.
- Cook pasta or zucchini noodles according to package. Toss pasta with Roasted Heirloom Tomato sauce and chopped fresh basil.
Can add grilled chicken for extra protein!
To make enough sauce for a family you will need to use more tomatoes, etc.
You can add other seasonings to taste such as oregano or Italian seasoning.
Since today is the second day of Fall from here on out you can expect to find Fall recipes! I am working on tons of fun apple recipes.
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