We LOVE noodles in this house! Literally if you ask my son what he wants to eat (morning, noon, or night), he will say, "noodles"! I have been experimenting with making my own sauce so that there is no sugar or other preservatives and I found one I love. It is most certainly kid tested and husband approved! Hope you like it :) You can pour it over noodles, on bread, or as a base for lasagna!
I love bail! I grow it in my garden (it may be one of the only things still living...) and I love the flowers that grow in the plant. You are probably supposed to cut those off but I can't...its too pretty!
Ingredients:
- 5-6 pounds medium or small tomatoes, stems removed
- 1 medium head of garlic, peeled
- ⅓ cup extra virgin olive oil
- ½ cup fresh basil leaves
- kosher salt and freshly ground black pepper
Instructions:
- Preheat the oven to 275 degrees F.
- Place the tomatoes on large baking sheet with a raised 1-inch lip (you don't want all those juices all over your oven). Add the garlic cloves and drizzle with extra virgin olive oil. Use your fingers to mix well to coat. Top with torn basil leaves and season with kosher salt and freshly ground black pepper.
- Bake for 2 hours or until tomatoes are soft and bursting.
- Allow to cool then pour into a blender in batches. Pulse 2-3 times then blend for 1 minute or until desired smoothness. Pour into quart jars, Tupperware, or freezer bags to freeze flat.
- You can add milk to thicken it up before serving but I personally like it just how it is. I also top it will freshly grated parmesan with my whole wheat or quinoa pasta!
- Will keep in the refrigerator for 1 week or 4 months in the freezer.
Hope you love it,
-D
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