There not one part of me that is willing to give up carbs. Not one. So, we eat a lot of pasta. And I try to make up for the amount of pasta I eat, buy making light and fresh pasta sauces. One of my favorites is a simple roasted Tomato Sauce, that can be thickened up to make a dip, thinned down to make a soup, and served as is to make a perfect pasta sauce.
10 Roma Tomatoes, quartered
1 red onion, chopped into 8 large chunks
6 cloves of garlic, peeled and smashed
Salt, pepper, olive oil
1/2 c chicken stock
2 tsp tomato paste
1 tsp sugar
Preheat oven to 400. Toss tomatoes, onions, and garlic in a generous amount of olive oil, salt and pepper. Line a jelly roll pan with parchment paper, and dump veggies on it. Roast for 30 minutes.
Using parchment paper, transfer roasted vegetables and all the juice to a saucepan. Add chicken stock, tomato paste, and sugar. Using an immersion blender, puree all ingredients. Simmer on low for 10 minutes.
To make a dipping sauce: Omit the chicken stock, adding instead 1/2 cup of fresh breadcrumbs. Serve with warm bread.
To make soup: Add an extra cup of chicken stock.