Creamy roasted tomato sauce
Roasting tomatoes is a quick and easy way to intensify their flavour, and So Good Unsweetened Almond milk helps create a rich and creamy sauce without the cream! This sauce is a great substitue to using jarred tomoato sauce and can keep in the fridge for 3-4 days. It's also a great way of using up any tomatoes you have in the fridge from the shop or garden. This source goes great with any lunch or dinner recipe where a tomato mixture is required. Being vegan and dairy free, it is a great source that everyone can enjoy.
Ingredients
- 1 kg ripe tomatoes
- 2 tbsp olive oil
- 5 cloves garlic, peeled and trimmed
- 1/2 cup So Good™ Unsweetened Almond Milk
- 1 tsp dried Italian herbs
- salt & pepper
To Serve
- pasta, cooked according to packet directions
- fresh basil leaves
- Parmesan or vegan Parmesan cheese, grated
Method
- Preheat oven to 160°C. Slice the tomatoes into quarters and place them cut-side down, in a single layer, on a large baking dish or a rimmed oven tray.
- Add garlic cloves to the tomatoes, drizzle ingredients with olive oil, and sprinkle with a pinch of salt and pepper.
- Roast for approx. 40 minutes, stirring half way through, until the tomato juices have started to reduce and the garlic is golden.
- Cool slightly, then transfer tomatoes, garlic, and all pan juices to a blender or food processor. Pulse tomato mixture until smooth, add So Good almond milk and herbs and pulse again. Season to taste if necessary.
- Serve over pasta, with fresh basil and Parmesan.
Tips
- Sauce can be stored in a covered container in the fridge for 3–4 days and substituted wherever you’d use jarred tomato sauce. Gently re-heat on the stovetop, but don’t bring to a boil.
- If using cherry tomatoes, halve instead of quartering.
