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Lilly’s Table

 
 
Polenta Fingers
© Lillys-Table.com Photo of Smokey Tomato Pasta Sauce
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Smokey Tomato Pasta Sauce

from Polenta Fingers with Smokey Tomato Sauce, the Week of September 14, 2014.
View the next recipe for this meal.

This smokey, roasted, everything-but-the-kitchen sink style tomato sauce is brought to us from Sara Bradford of Nourish Real Food. This sauce will easily replace any old jar of marinara that you may have been leaning on. Partially because of it’s straight forward preparation, but mostly because of its layers of flavors. Thank you Sara for sharing this recipe!

Ingredients

  • 2 lbs tomato, fresh, roma tomatoes are ideal, but any meaty tomato will do
  • 5 slices bacon, or a dash of liquid smoke*
  • 2 red onions, chopped
  • 3 cloves garlic, chopped
  • 2 teaspoons dried oregano
  • 1 tablespoon balsamic vinegar
  • ½ cup pumpkin, puree, or squash or sweet potato
  • 8 ounces mushroom, cremini or white, diced
  • ½ cup baby spinach
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 1 pinch red pepper flakes, more or less to taste
  • 2 tablespoons fresh basil, slivered
  • ¼ cup grated parmesan cheese, freshly grated, optional

Serving Size: 4 People

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Preparation Instructions

Preheat oven to 400F. Line a baking sheet with parchment. Chop tomatoes in half or quarters. Place on baking sheet with bacon, onion and garlic. Roast about 35 minutes, adding oregano and balsamic halfway through.

Remove tomato skins if you’re patient. (I leave ‘em.) Throw roasted items in a blender and puree until smooth. Add pureed pumpkin and blend again. You could season a bit then even stop here if you want.

But don’t stop. Sauté mushrooms and garlic in a bit of olive oil and a splash of water. When almost cooked add spinach, cover pan until wilted then add blender contents. Add tomato paste, salt, pepper and chili flakes, as well. Bring to a simmer for about 5 minutes, until all flavours are melded.

To serve: Pour sauce over cooked pasta, and top with lots of fresh basil and parmesan. This would also be wicked-good with some blue cheese or a few chunks of sausage.

Thank you Sara! Please check out all of her delicious offerings at Nourish Real Food.