Tomato sauce is the easiest thing to make in the summer. Tomatoes are at their peak, and the cheapest varieties are the best to turn into sauce. The best thing is that it freezes very well, so you can make a lot and freeze for months to come.
Meal Prep to me isn’t making 1 giant meal & eating the same thing everyday. Its about cooking parts of a food, like a sauce, a stock, a pot of beans, etc. Then freezing in portions to make many different meals quickly and full of flavor. It’s about buying what’s in season because it tastes best and its the cheapest, processing all of it when I get home, and setting myself up for success for when it’s meal time.
Note: feel free to multiply this recipe to make larger batches, freezes very well.
8 whole tomatoes (I.e. Roma, San Marzano, Yaqui, etc), cut into quarters
1 whole onion, cut into large dice
5 garlic cloves, whole & peeled
1/2 tsp red pepper flakes
1 tsp Smoked Paprika (De La Vera, preferred)
1/2 tsp salt
Olive oil, to taste
2 tsp red wine vinegar (or sherry vinegar)
Preheat oven to 400F. Toss tomatoes, onions & garlic, with salt, red pepper flakes, paprika and a good drizzle of olive oil. Set in the top rack of the oven and cook until the tomatoes wrinkle and get golden around the edges, about 30 minutes.
Blend in a blender until completely smooth, add vinegar and adjust for salt and olive oil. Freeze in an ice cube tray to have at reach for single portions!
If you make this recipe, I would love to see it - tag #themightyspoon on Instagram