Two Ingredient Roasted Tomato Sauce
When many people discuss plant-based cooking with me, they often express the desire not only to create meals with robust flavor, but to do so in a way that is convenient and efficient. This vibrant, roasted tomato sauce meets both of these criteria as it is delicious and insanely easy to prepare.
My wife started making this recipe years ago, and it remains our go-to sauce to top whole grain pasta, spiralized zucchini, or spaghetti squash. We also enjoy using it as a dip for toasted ravioli, a delicacy we fell in love with while living in St. Louis.
While she is a master at making a superb sauce while multitasking around the house, I will also prepare it on rare occasion. Fortunately, it’s so simple to make that you don’t need much practice for your sauce to impress!
The secret to the intense flavor is slow-cooking the tomatoes to bring out their natural sweetness. This balances perfectly with the touch of olive oil, the sauteed garlic, and the spicy red pepper flakes.
From a nutritional perspective, tomatoes are rich in fiber, vitamin C, potassium, and folate. They also contain the carotenoid lycopene, an antioxidant that has health benefits such as reducing the risk of heart disease and various forms of cancer such as those involving the prostate, lungs, and stomach. Finally, tomatoes are a good source of the antioxidants beta-carotene and chlorogenic acid.