So the other day I found myself with extra heirloom tomatoes that I had paid good money for yet had been forgotten about at the back of the refrigerator.  I hate when this happens!  I knew I needed to make something that day or they would be fresh no longer.  So I got to work creating a sauce recipe with these tomatoes and I am very happy with how it turned out!  This recipe is made with only whole food ingredients and should comply with any clean eating diet.  My favorite way to use homemade sauce is with roasted spaghetti squash for a clean eating pasta substitution.  Any unused sauce can also be frozen in airtight containers for those days when you need something quick and easy yet healthy.  Hope you all enjoy!

Ingredients

1 White Onion

10 Whole Garlic Cloves

1/4 Cup Packed Basil Leaves

3 Large Heirloom Tomatoes

4 Vine Tomatoes  

Salt

Pepper

Olive Oil Or Melted Coconut Oil

Optional: Crushed Red Pepper

Directions

Preheat your oven to 450 degrees.  Rinse and pat dry your tomatoes and basil.  Cut your tomatoes and onions into sections and place all in a baking pan.  Now peel your garlic and place garlic and basil evenly throughout the pan.  Coat the bottom of the pan lightly with olive oil or melted coconut oil.  Place a lid or foil on the pan and roast for 30 minutes.  Remove from the oven, stir, and recover.  Place back into the oven for up to 30 more minutes, checking periodically that nothing becomes burnt or charred.

When ingredients are thoroughly roasted removed from the oven and carefully pour into a blender.  Puree all ingredients to your desired consistency.  Now add salt and pepper to taste.  I use very minimal added salt but I leave this up to your taste preferences!  For a spicy kick you can also add in crushed red pepper to taste.  Serve right away or let cool and freeze for future use!