You really can’t beat mom’s cooking, really.

Especially right now when the last place I want to be is in the kitchen. Unless it’s making box mac & cheese. Truth me told. If you’re new to the blog, this is NOT in the least bit normal for me, but I’m pregnant and have the strangest appetite.

Mama working in the kitchen. So much love being put into this dish and every dish. Key ingredient, don’t forget that.

I always love this time with my family. The conversations that take place are always real. Solving life’s problems to laughing about nonsense. Lots of memories in the kitchen.

I love how food can bring people together in such a natural way.

It’s very important to cook with a glass of wine.

Not when you’re pregnant.

Maybe that’s why I can’t get into cooking. Okay, that and I haven’t unpacked our kitchen yet…

Roasting turns everything into candy. Vegetables, fruit, and even chopped potatoes.

I always tell people who have a hard time with vegetables, to just roast them with a little olive oil and salt and pepper. The caramelizing brings out the sweetness and just makes it extra delicious.

Wouldn’t you just love to dip a big chunk of gluten-free bread in this right now?

I would. Right now, actually.

You can also freeze and save this for weeknight dinners or last minute dinner guests. This would also make a wonderful thank you or hostess gift. A mason jar filled with this tomato sauce and with a loaf of gluten-free bread. They’ll be thanking you for weeks.

Dad’s yummy halibut, fresh off the grill.

I’m not sure what exactly is thrown on here, but probably an assortment of dried spices and herbs.

Whatever it was, it worked perfectly with the tomato basil sauce.

Mom’s Roasted Tomato Basil Sauce

PRINT Recipe

Ingredients

• 3 pints cherry tomatoes
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, chopped or minced
• 1 tablespoon salt
• 3/4 cup fresh basil, chopped

Directions

Preheat oven 400 degrees.

Place tomatoes on a baking sheet and add garlic. Drizzle olive oil over tomatoes and toss to coat. Sprinkle with salt.

Bake/roast for 10-15 minutes or until tomatoes have browned and softened.

Remove and place tomato mixture in a saucepan and add fresh basil. With a potato masher, carefully mash tomatoes into a sauce. Heat on low until the rest of the meal is ready to be served.

Optional – place half tomato mixture [slightly cooled] in the blender or magic bullet and blend until creamy. Add creamy mixture back into the saucepan with the chunky half of the tomato mixture.

Top over pasta, white fish, fresh bread or place in an airtight container and freeze for future dinners.

Enjoy!

*gluten-free *dairy-free *vegetarian

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