I grew these Roma’s myself. They were so good straight out of the oven I actually ate two before the Vitamix got them.

Roasted garlic is definitely a favorite food group of mine and this has an entire head! This made two jars and turned my 5 year old into an eggplant parm lover. I am saving the rest for a special Shabbat meal since my girls are coming home from sleep away camp.

As an added benefit – cooked tomatoes have more digestible lycopene so they’re actually more nutritious than raw!

Roasted Roma Tomato Sauce
(Vegan & Gluten Free)

Ingredients

• 4-5 lbs fresh Roma tomatoes
• 1 head garlic
• 1 onion
• 2-4 tbsp olive oil
• 1-2 tsp oregano
• Salt and pepper to taste
• Optional: a few leaves of fresh basil

Directions

1. Preheat the oven to 350F (I used Convect Bake)
2. Cut the tomatoes in halves or quarters
3. Slice the onion into wedges
4. Cut the top off the garlic bulb
5. Put the tomatoes, garlic and onion on a parchment-lined backing sheet
6. Drizzle with olive oil and sprinkle with salt, pepper and oregano
7. Bake for 40-50 minutes, until the tomatoes are wrinkly and just starting to blacken at the edges and the onion has started to caramelize
8. Put tomato and onion into a Vitamix or high speed blender (or pot with an immersion blender)
9. Add a few more shakes of oregano and squeeze out the garlic cloves into the blender (plus a few leaves of fresh basil, if desired)
10. Blend until desired consistency
11. Enjoy!