Roasted sugo (Italian tomato sauce) – gluten free, dairy free, refined sugar free, clean and paleo friendly.
I have to thank my Italian friend, Marco for the inspiration behind this recipe. While swapping notes on what we did on the weekend he told me his family had made a large batch of home made tomato sauce.
As Summer has ended and tomato season is waning, I thought it best I make my own batch of tomato sauce to store away for the colder months. This recipe can be used straight away with the addition of fresh basil or you can double the recipe, freeze it in batches and once ready to use, throw in the basil leaves to give it that lovely fresh taste.
This sauce is light and tasty and can be used with meatballs, spread over a pizza base, added to any gluten free pasta dish or a paleo style lasagne, used as a base for stews, or drizzled over a chicken schnitzel.
If you make this a day or 2 ahead of time the flavours will have intensified. Yum!
Why this is so good for you
Tomatoes aid in the prevention of prostate cancer, reduce the risk of stroke, protect against loss of muscle mass, preserve bone mineral density, reduce the formation of kidney stones and keep bowel movements regular.
Onions strengthen the immune system, help regulate blood sugar, reduce inflammation, reduce the risk of gastric ulcers, help fight asthma, chronic bronchitis, hay fever, diabetes, inhibit stomach cancer and detoxify the body from heavy metals.
Garlic has antibacterial, antiviral, antifungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lower the risk of most types of cancer.
Olive oil helps prevent breast cancer, heart disease, lowers blood pressure, reduces the risk of diabetes, reduces the risk of rheumatoid arthritis and osteoporosis, helps prevent strokes and reduces risk of depression.
Love, Tash x
- 1 kg vine ripened tomatoes (the riper the better), cut in half
- 1 large red (or brown) onion, cut into quarters
- 5 - 6 garlic cloves (about half a bulb), skin on and left whole
- 2 tablespoons olive oil
- 1 - 2 tablespoons balsamic vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Freshly ground sea salt and cracked black pepper
- Optional: 1 teaspoon coconut sugar (to reduce the tartness of the tomatoes)
- Handful of fresh torn basil leaves (If not freezing sauce)
- Preheat oven to 180 degrees C.
- Spread tomatoes, onions and un-skinned garlic cloves on a baking tray.
- Drizzle the oil and vinegar over the top and sprinkle with the salt, pepper,dried herbs and coconut sugar.
- Toss with your hands to evenly coat.
- Bake for 1 hour.
- Remove tray and allow tomatoes to cool before removing skin and discarding. Squeeze garlic cloves, the insides will easily slip out.
- Transfer ingredients to a blender or food processor along with leftover tray juice/seasonings. Process till smooth. Season with extra salt and pepper if needed.
- If not freezing, throw in the fresh basil leaves.
Tip: The riper the tomato, the better. Don't waste those overripe tomatoes you have lying around. You can even use the ones that are on special at the greengrocers. They are cheap so you can afford to buy a whole bunch of them!