Roasted sauce

This is my OBSESSION lately. I love making my own tomato sauce and keeping it in the fridge for the week, easy and quick to grab and add to my zoodles, or any veg.

Servings: 1 jar
3-4 hours

5-10 juicy tomatoes
5-10 garlic cloves (depending how much garlic you like)
2 tablespoon of salt
3 tablespoons of olive oil
2 tablespoons of crushed black pepper
2 tablespoons of garlic powder
1 tablespoon of chili flakes
1 small white onion
5-10 mushrooms (up to you)
1 1/2 tablespoons balsamic vinegar

Preheat your oven to 200

chop all your veg roughly into halves, and cut the onions into strips to break apart. Lay all your veg on a baking sheet and pour your olive oil, balsamic vinegar, salt, pepper, garlic powder, and chili flakes all over. Make sure every veg is covered completely with your oil and seasonings.

Roast your veg for 3-4 hours. Keep checking on your onions make sure they do not burn. Sometimes I take the onions and mushroom out first, then tomatoes, and then I let the garlic finish up and remove when golden brown!

I then blend all my ingredients in a food processor, or nutribullet or blender, whatever you have! Then store in the fridge until you use!

When I use my sauce I pour in a can of chopped tomatoes to the sauce pan to add extra flavour!

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Lasagne

Servings: 2-3 people
20-25 min prep

Use roasted sauce (recipe in next post)
Use 3-4 strips of lasagne noodles
1 tablespoon of salt
2 tablespoons of olive oil
ground beef
1/2 stick of butter (more or less depending on you)
1/2 tablespoon of chili flakes
1 can of chopped tomatoes
1/2 tablespoon of dry basil, and a handful of fresh basil
parmesan cheese (as much as you like)
1/2 tablespoon of pepper
1 container of fresh ricotta cheese
1 container of fresh mozzarella

Preheat your oven to 350

In a large sauce pan add olive oil, ground beef, and season with salt, pepper, and garlic powder. Then remove meat and clean off the liquid from the pan. Then add butter, your roasted sauce, can of chopped tomatoes, cooked beef, and dried basil. Let that simmer as long as possible.

Add your lasagne noodles to a boiling pot of water. Make sure you have lots of olive oil and salt in your water so the noodles don’t stick together. Cook for about 5-10 min.

Then in a baking dish about 12 x 9 or however big you need your dish to fit your lasagne, start building your lasagne. Add a drizzle of olive oil to coat the bottom then enough sauce to coat the bottom, not to much though. Then layer noodles to cover the sauce, and add your ricotta and parmesan and repeat. Sauce, noodles, cheese, sauce, noodles, cheese. Do it 3-4 layers depending on for how many people will be eating. The final layer should be cheese, and thats when I add only my mozzarella will a drizzle of olive oil. Bake for 15-20 min so the cheese melts.

When you take out of the oven each slice should get parmesan and fresh basil (: