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!