Your Pasta Never Tasted So Good
Recipe Adapted by Lisa Anderson | Recipe Inspired by RecipeThis.com
I have never been impressed by homemade tomato sauce. It always tends to be watery and tasteless to me. That is until I came across a recipe from the website RecipeThis.com. It was the first time I was extremely impressed with a homemade tomato sauce.
I’ve adapted the recipe to give it even more flavor, but if you are interested in the original recipe, you can find it here.
Go ahead and give this easy-to-make sauce a try.
Baked Tomato SauceLisa M. Anderson
- 1 to 2 Tbsp. avocado oil garlic-infused
- 1 yellow onion chopped
- 2 cloves garlic minced
- 8 to 10 large vine-ripened tomatoes stems removed and loosely chopped
- gray/Celtic sea salt for tomatoes
- 1 Tbsp. tomato paste
- 1 Tbsp. garlic paste
- 2 Tbsp. dried basil
- 2 Tbsp. dried thyme
- 2 Tbsp. sugar or Swerve sugar replacement optional
- ½ Tbsp. dried oregano
- ½ tsp. garlic powder
- ½ tsp. onion powder
- gray/Celtic sea salt and fresh ground pepper to taste
- Preheat oven to 400 degrees Fahrenheit.
- Heat a large oven safe pot, such as a Dutch oven, on medium heat. Add avocado oil.
- Once oil is heated, toss in chopped onion. Sauté for 2 minutes. Add minced garlic and sauté another 1 to 2 minutes or until garlic becomes fragrant.
- Remove half of the onion mix from pot and set aside. Return the pot and other half of onion mix to heat.
- Add tomatoes and season generously with sea salt. Mix in tomato paste, garlic paste, basil, thyme and sugar (if using).
- Stirring constantly, bring tomato sauce to a boil. Allow to boil for 5 minutes while continuing to stir.
- Place an oven safe lid on the pot. Put pot in the oven and bake at 400 degrees Fahrenheit for 20 minutes.
- Remove from oven and allow to cool slightly. Transfer to a high-speed blender.
- Add oregano, garlic powder, and onion powder. Salt and pepper to taste.
- Blend on high until smooth.
- Return to pot or large bowl. Mix in remaining half of onion mix.
- Serve over your favorite pasta or use to make pizza. Stores in the refrigerator in an airtight container for 5 to 7 days, or in the freezer for up to 3 months.
- Do not substitute regular salt for the sea salt as this may give the tomato sauce an iron-like taste.
- Try adding in 1/3 cup nutritional yeast before blending.
- Regular avocado oil, grapeseed oil, or refined coconut oil can be used in place of garlic-infused avocado oil.
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Lisa is the creator, editor in chief, and creative director of The Chews Letter magazine. Lisa's work has been featured in Designer Original, In Fitness and In Health, and several community magazines. Find her on Instagram: @lisaandersonmedia | Clubhouse: @landersonmedia Follow The Chews Letter: @thechewsletter.com