Making your own pasta sauce is economical and healthier. Healthier because you do not have to deal with unknown preservatives and harmful ingredients. You can batch-cook tomatoes when they are on sale and in season. Our friend blessed us with a basket full of tomatoes, I was able to make Homemade Roasted Diced Tomatoes and Homemade Salsa.  You can preserve it by canning or freezing it.

Materials I used:

Ninja Blender

Cookie Sheet

Parchment paper

Ziplock Bags

Reusable ziplock bags

Ingredients:

Tomatoes

garlic

onions

herbs such as Italian seasoning, basil, rosemary, and thyme

Extra Virgin Olive Oil

Salt and pepper

Optional add-ins: Parmesan cheese, nutritional yeast, bell pepper

Directions:

Preheat your oven to 375 degrees. Wash the tomatoes thoroughly and pat them dry. You can quarter the tomatoes or roast them whole. Place the tomatoes along with the other ingredients on the cookie sheet. Toss the ingredients to combine,

Roast for 20-25 minutes. Look at those juices. All natural.

Let it cool and process using a good blender.

I love my Ninja blender. It processed the tomatoes in no time! You can store the sauce in jars and use it within a week. I froze mine and plan on using them within 1-2 months.

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