There is nothing better than making your own sauces, either to refrigerate in re-sealable jars or to freeze to use at a later date and the best thing of all is they taste so much better than shop bought premade stuff and of course are a lot less syns too.
I make my own quite regularly and then freeze in little handy sized freezable cups so I can take out when needed to use as sauces for pasta or chicken. It even works well with fish like Tilapia and many other foods.
My 4 year old loves it too and of course is a great way of sneaking vegetables into the meals of fussy children.
If you make the sauce a little thicker it is great on open faced sandwiches with grilled lean bacon and mushrooms.
Roasted Tomato and Basil Sauce
Slimming Eats Recipe
Extra Easy – 4 syns for entire recipe
Green – 4 syns for entire recipe
Original – 4 syns for entire recipe
- 1kg of cherry or vine tomatoes
- 3-4 whole cloves of garlic
- 1 onion, finely chopped
- few leaves of fresh basil
- 400ml of chicken stock
- 2 teaspoons of olive oil (4 syns)
Preheat oven to 180c or 350f
Place tomatoes, onion and garlic in an oven proof dish,
Drizzle with the oil and season with some salt. Mix to evenly coat.
Roast in the oven until tomatoes have softened and onion and garlic have started to caramelise. Approx 30-45 mins depending on your oven.
Add the mixture to a blender, with a few leaves of fresh basil and blend, adding a little of the stock at a time, until you get you desired consistancy. You dont want it too thick you also dont want it too watery.
You can then either refrigerate in a re-sealable jar or freeze in handy sized tubs.