Roasted Grape Tomato Sauce is the perfect use for all the tomatoes that are growing in your garden!

My garden has had its ups and downs this season, but the one set of plants that have not noticed the heat waves, crazy rainstorms, or bug infestations are the grape tomatoes. I also have a surplus of pear and cherry tomatoes and need a use for them all. They fall off the vine with the tiniest shake, and because there are no pesticides, I can pop them in mouth and experience the juicy sweetness immediately. Even with all of this immediate satisfaction, I had five cups of tomatoes in the house and more ripe ones outside and need to create a good use for them before they go to waste.

I created this Roasted Grape Tomato Sauce recipe using a food processor so that I could skip the step of peeling the tomatoes. This resulted in the easiest, most delicious sauce ever made (at least in my house, but seriously, it is beyond good). I started with tomatoes straight off the vine, but if you don’t have a garden, try it with mini tomatoes from the supermarket. Try purchasing a mix of grape tomatoes and cherry tomatoes, but don’t go any bigger as I think the crazy goodness comes in these small packages and are packed into thinner skins than larger tomatoes.

Since the development of this Roasted Grape Tomato Sauce recipe, I have edited it to include a low-FODMAP version so that everyone can enjoy your summer garden’s bounty!

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Roasted Grape Tomato Sauce Print Ingredients 5 cups mini tomatoes mostly grape and/or cherry

5 cloves garlic (for low-FODMAP, omit garlic and use 3 Tbsp garlic infused oil or asafoetida powder)

1 teaspoon salt

3 tablespoons olive oil (omit if using garlic-infused oil for the low-FODMAP version)

2 tablespoons fresh basil or about 8 leaves

pepper to taste Instructions Preheat the oven to 400 degrees. Wash tomatoes and place them into a 9x13 glass baking dish in a single layer. Peel garlic and smash them with the broad side of your knife and add them to the baking dish. Omit this step if you are using garlic-infused oil. If you are using asafoetida powder, sprinkle it over the tomatoes. Drizzle the tomatoes and garlic with the olive oil and sprinkle the salt on top. Add a dash of pepper now, or you can wait until after the roasting process to taste and see if you need it. Roast the tomatoes for 45 minutes until the juices are released from the tomatoes and the garlic is soft. Once the mixture has cooled slightly, pour it into a food processor with the basil and blend until you reach your desired consistency. Recipe Notes Fresh garden tomatoes have high water content. If your store-bought ones begin to dry out, add 1/4 cup of water at a time to the baking dish during the roasting process to avoid burning the tomatoes.

And that’s it – easy as pie. Easier than pie! And really crazy-delicious. I would recommend consuming this sauce within three days as there are no preservatives in it, or freeze it for up to six months.

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