Roasted Tomato Sauce

Roasted Tomato Sauce
  • 2lb of tomatoes {4 medium sized tomatoes}
  • 1 red pepper
  • 2 onions
  • 4 cloves of garlic
  • 1 head of fennel
  • 2 Tbsp. of olive oil
  • 2 Tbsp. of balsamic vinegar
  • Black pepper
  • Can of diced tomatoes
  • Italian seasoning
  • Red pepper flakes

  • Chop vegetables into large chunks {quartered} and lay on pan sheet with parchment paper. 
  • Drizzle with 2 tablespoons of olive oil, balsamic vinegar, and sprinkle black pepper over top.
  • Place in oven at 450˚C for 35 minutes.
  • Remove any pealing tomato skins from the tomatoes. Don’t worry if some won’t come off. Place all of the vegetables in a cooking pot.
  • Add a can of diced tomatoes, Italian seasoning, and red pepper flakes.
  • Simmer on stove for 20 minutes.
  • Using an immersion blender, blend till smooth. If too thick add half a cup of chicken or vegetable stock to thin out.
  • Add 8 to 10 chopped basil leafs and you’re done!