Tomato & basil sauce

Since discovering how much sugar is in shop brought sauces, I started making my own.

I usually get a few dozen Tomato's so I can do a big batch up and freeze, so I always have something in the freezer that can bring almost any dish together.

I use this sauce on home made pizza's in lasagne and over my Zucchini pasta.

it's also great just to add some flavour to soups.

Recipe

10 over ripe tomato's

2 onions

6 gloves of garlic

1 bunch of basil

olive oil

salt

Toss Tomatos in a little olive oil and salt and place in the oven on a tray lined with baking paper, at 180 until skin is really dark almost black, the longer you leave the tomatoes in the oven you will get a more concentrated tomato taste really rich, so if your after something more fresh, you might even not want to roast the tomatoes.

once tomatoes have cooled, place everything in the blender and blend until smooth or chunky how ever you prefer your sauces.

I have left the onion and garlic raw, out of laziness really, the sauce is always going to get heated up and will cook out the onion and garlic, so I thought why cook it twice.

store in air tight container in the fridge for up to to weeks, to help keep it fresh add a little olive oil over the top of the sauce, stops any nasties getting in.

or leave in the freezer for up to three months.

here is Olive enjoying some zucchini spaghetti for lunch :D

#Tomatosauce #basil #vegan #nosugar #toddlerlunch