October Unprocessed 2016: Roasted Tomato Sauce

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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.

October Unprocessed 2016

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

Healing Properties of Food

Make-at-Home Fast Food

New Cuisines, New Ingredients

How to Make Date Syrup

Three Ancient Spices to Inspire Your Modern-Day Cooking

Remember yummy, healthy, easy, and fast are not mutually exclusive adjectives in your kitchen!

October Unprocessed 2016: This delectable roasted tomato sauce goes from pan to table in just over an hour. Roasting takes tomatoes at the height of the season or out of season and turns them into a deeply flavored sauce for pasta, vegetables, or any side or main course of your choosing.

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6 Responses to October Unprocessed 2016: Roasted Tomato Sauce

  1. Andrew January 14, 2017 at 9:41 am #

    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!

  2. Hannah October 28, 2016 at 4:46 pm #

    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!

  3. Michelle October 26, 2016 at 9:59 am #

    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!

    • Beth Lee October 28, 2016 at 2:52 pm #

      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!

  4. [email protected] October 26, 2016 at 9:14 am #

    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.

    • Beth Lee October 26, 2016 at 9:45 am #

      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!

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