Who says preserving food has to be hard and a huge ordeal?!
With all the end-of-season goodies I gathered from my garden, I decided to roast them all up, puree them and save them for future sauces!
I usually like to can everything but if you’re not into canning, this recipe also freezes really well! For herbs, I try to use them throughout the season but any leftovers I will throw into recipes (like this one) or dehydrate them and add to my spice cabinet!
- Tomatoes (I used cherry tomatoes but any kind will do)
- Herbs of choice (I used rosemary, oregano, thyme and sage)
- Onions, roughly chunked
- Garlic, pressed
- Sea Salt + Pepper
- Drizzle of Avocado oil or water (optional)
- Preheat oven to 375F.
- Prep ingredients. Detail the herbs to ensure there are no stems, roughly shop onions, press the garlic, and roughly chop tomatoes (if you are not using cherry tomatoes – cherry tomatoes are fine whole). Toss all ingredients together in a bowl.
- Lay ingredients flat onto a baking sheet lined with parchment paper. Avoid piling the ingredients on top of each other. Spacing them out will allow them to cook better and more even.
- Roast for about 30 – 45min, or until ingredients are happily roasted.
- Once roasted, let them cool for a few minutes before adding to the blender, about 3 – 5min.
- Once cooled a bit, add ingredients to the blend and blend until fully pureed!
- Transfer to small mason jars and continue with the canning process (if canning), freeze or store in the fridge for 1 week.
“Eat more plants. Do more yoga. Read more books.”