For the seventh year in a row, I am proud to be a guest blogger for Eating Rules October Unprocessed 2016 Food Challenge. Over 4000 people have taken the pledge so far! This year I’m sharing my lick-the-bottom-of-the-bowl roasted tomato sauce. Yes, I know it’s not tomato season any more, but this method of roasting will turn even winter tomatoes into something rich and flavorful.
Head over to Andrew Wilder’s blog Eating Rules to read the full post and spend some time browsing the rest of the site to find healthy unprocessed choices even for families with a fast-paced schedule. And if you missed my previous posts for October Unprocessed 2010, 2011, 2012, 2013, 2014, and 2015 you can find the links here:
Family-Friendly Healthy Snacks
Three Ancient Spices to Inspire Your Modern-Day Cooking
Remember yummy, healthy, easy, and fast are not mutually exclusive adjectives in your kitchen!
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Roasted Delicata Squash with Pomegranate Molasses and Date Syrup- October Unprocessed 2015: Ancient Ingredients For Modern Day Cooking
- October Unprocessed 2013: Discover New Cuisines and Ingredients
- Farmers Market Pasta with Asparagus, Peas, and Cherry Tomatoes
- October Unprocessed 2014: How to Make Date Syrup
Thanks so much for sharing this recipe, Beth! Matty and I have added this to our repertoire, and have been using it for sauces and as the tomato soup base. It’s fabulous!
What a terrific post for October Unprocessed, Beth! I love the versatility of this sauce and the suggestion to keep on hand for a quick soup (which is what I’m totally craving now!). I can imagine the flavors are marvelous, especially with all the herbs and balsamic vinegar. Have a wonderful weekend!
I absolutely love roasted tomatoes! Went over to check out your recipe! 🙂 We roast quite often as well…it especially comes in handy with the winter tomatoes that aren’t quite as tasty. I just love those right off the vine ones! I’ll be sure to try this!
I hope you try it Michelle – I know you’ll have all kinds of great ideas of how to switch it up. I’m not sure what I would do without roasting – last night I roasted some ok but almost too old veggies — cauliflower, brussels, carrots. Finish them with some fresh lemon at the end. So good. Roasting rocks!
Beth, What a perfect weekend sauce! I make roasted tomato soup, but haven’t added the herbs in during the roasting – got to try that. Sure I’d put it over veggies, but in my house, tomato sauce without pasta is not happening:) So I guess I’ll make both – veggies for me and pasta for the carb guy.
Oh I have a carb guy too! Let me know if you make it – I’m sure you’ll have a few more creative ideas as well!