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Roasted Grape Tomato Sauce

Servings 2 cups

Ingredients

  • 5 cups mini tomatoes mostly grape and/or cherry
  • 5 cloves garlic (for low-FODMAP, omit garlic and use 3 Tbsp garlic infused oil or asafoetida powder)
  • 1 teaspoon salt
  • 3 tablespoons olive oil (omit if using garlic-infused oil for the low-FODMAP version)
  • 2 tablespoons fresh basil or about 8 leaves
  • pepper to taste

Instructions

  1. Preheat the oven to 400 degrees.  Wash tomatoes and place them into a 9x13 glass baking dish in a single layer. 

  2. Peel garlic and smash them with the broad side of your knife and add them to the baking dish. Omit this step if you are using garlic-infused oil. If you are using asafoetida powder, sprinkle it over the tomatoes.

  3. Drizzle the tomatoes and garlic with the olive oil and sprinkle the salt on top.  Add a dash of pepper now, or you can wait until after the roasting process to taste and see if you need it.

  4. Roast the tomatoes for 45 minutes until the juices are released from the tomatoes and the garlic is soft. 

  5. Once the mixture has cooled slightly, pour it into a food processor with the basil and blend until you reach your desired consistency. 

Recipe Notes

Fresh garden tomatoes have high water content.  If your store-bought ones begin to dry out, add 1/4 cup of water at a time to the baking dish during the roasting process to avoid burning the tomatoes.