I am currently getting Obed and I ready for our birthday celebration vacation to Denver. I had some pizza dough in the freezer, so last night I decided that I was going to whip together a pizza for dinner. After a fierce battle over pizza with sauce vs. no sauce, I decided to surrendered. I like bianca pizza, Obed says pizza isn’t pizza without sauce. I could say that I made the pizza with the sauce because that is how my man likes it, but really I did it because I didn’t want to hear any complaints. 😀
I remembered a recipe for Roasted Tomato Sauce that is in one of my Weight Watcher cookbooks. The recipe is super simple and you end up with a rich tomato sauce full of roasted flavor.
Chop up your veggies, 3 lbs of roma tomatoes, 1 large onion, 3 cloves of garlic, basil, italian seasoning, olive oil, balsamic vinegar, salt and pepper. I seed my tomatoes because I like the sauce to be chunky, but if you like it saucier don’t remove the seeds.
Toss them all together and get them well acquainted with each other.
Preheat the oven to 375 degrees. Spread all the vegetable out on a large baking sheet.
Roast in the oven for 45-50 minutes until, roasted and fragrant.
Spoon roasted vegetable into a food processor and pulse until desired consistency. I like mine a little chunky, if you want yours to be a little more saucy add some tomato sauce.
Taste the sauce and tweak the seasoning to your taste, add salt, pepper or vinegar if needed. I tossed in a few more fresh basil leaves.
The sauce worked perfectly on our pizza and I got no complaints from the peanut gallery, in fact he loved it.
Roasted Tomato Sauce (Makes 2 1/2 cups) Adapted from Weight Watchers New Complete Cookbook
- 3 lbs plum tomatoes, cut in fourths lengthwise
- 1 large yellow onion, cut in wedges
- 2 Tbs balsamic vinegar
- 1 Tbs olive oil
- 3 garlic cloves, minced
- 1 tsp Italian seasoning
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup fresh basil, chopped
Pre heat oven to 375 degrees. Adjust oven racks to divide the oven in thirds. Spray 2 large baking sheet with olive-oil nonstick spray.
Toss all ingredients together in a large bowl until well coated. Arrange vegetables in a single layer on the baking sheets.
Roast vegetables, switching the pans from one shelf to the other halfway through the cooking. Roast until the tomatoes and onions are browned and have an intense, sweet aroma, 45 – 50 minutes.
Transfer the vegetables to a food processor; pulse until mixture is combined but still chunky. Season to taste.
I removed the seeds from my tomatoes for a thicker consistency. For a saucier one do not remove the seed from the tomatoes.