Perfect Tomato sauce for the busy carb-loader
My delicious yet healthy, creamy but light, top secret (up until now) #sauce that goes perfectly with any carb you crave for those early dinners before a long run. Maximum yumminess, minimum effort.
For this secret #recipe you only need 5 ingredients. including salt. And 2 of them are even optional. Perfect for those days when you have almost nothing in your pantry.
In this easy recipe, basically all you need to do is to roast everything together, and then blend your roasted goods. That's it, no copping, no stirring, just bake and blend. Perfect for those days when you are super busy and have no time for anything.
This yummy recipe freezes extremely well, the taste and texture remain exactly the same. Perfect for those rest days, when you have some spare time on your hands to take care of your future self. Believe me, your future self will thank you for that.
With this healthy recipe we get tons of antioxidants, lycopene, anti-inflammatory compounds, a wide variety of vitamins , folate, potassium, manganese and just enough high quality fats to help with the absorption of all this goodness. Perfect for those days you need to do something good for yourself, and to enjoy it.
This awesome #recipe produces such a beautiful and creamy and tasty and versatile sauce. So above all, it's perfect for those day you just crave something delicious on top of your carbs. Which for me means everyday...
This is the first time I'm sharing a #recipe on this blog, and I really want you to come back here for more, so I must start with my very best. I'm going to start with my secret #sauce that I always crave, it's very hard to screw up, you can eat it breakfast lunch or dinner and it's also super healthy. No second chance to make a first impression right?
This tomato sauce is truly one of my favorites. I use it with almost anything savory. On top of my carbs, as a sauce for either pasta, rice, mashed potatoes, buckwheat, freekeh, bulgur, quinoa or any legumes I have at the time. I also love this recipe cold, as a deep or a salsa for roasted antipasti, nachos or fresh vegetables, or as a spread for delicious sandwiches (can keep up to 2 weeks in the fridge). There are times, when no one is looking, that I just eat it with a spoon straight from the jar.
The taste and versatility are not the only reasons for why this recipe is my go to sauce for a pre long run dinner (I try to do some carb loading during my #training too). It's high on antioxidants for the heart, and anti-inflammatories for the joints and muscles. It boosts you up with potassium and manganese, both of these electrolytes are super important for runners (for your bones, muscles and nerves, you need them for it all). And it's extremely easy to digest (very important for me before long runs) while being a good source of healthy sugars and fibers.
Our short ingredients list:
1 kg (~2 lbs) cherry plum tomatoes, the sweeter the better.
Unpeeled cloves from 1-2 heads of garlic, depends on your liking of garlic.
Extra virgin olive oil (invest in a good one, it's worth it).
3-4 fresh rosemary sprigs.
what to do with them:
Preheat your oven to 220 C (425 F).
Place the tomatoes and garlic cloves in a deep baking dish (something like a lasagna pan works great).
Drizzle enough olive oil to coat all of the tomatoes, sprinkle with salt to taste, and mix it well with your hands (or any other less fun tool you want to use instead) so that everything is nice and shiny.
Place rosemary sprigs on top of the tomatoes and put the pan in the oven for at least 45 minutes.
In the meantime, go ahead and do some probably way overdue stretches.
When the tomatoes have a good char on them, you can turn off the oven and take the pan out to cool a little bit.
Fish out all the garlic cloves and peel them.
Discard the rosemary sprigs, it's ok if a few leaves are left behind.
Add the peeled garlic cloves, and the roasted cherry tomatoes with all the wonderful liquids they are resting in, to a strong blender (#affiliate), and blend until smooth. If the tomatoes are still hot make sure that your blender is suitable for it, and leave a crack in the lid for the steams to come out.
Add olive oil (or water if you want to keep the fats on the low side) and blend to your desired consistency. FYI, I like it just the way it is, thick and creamy.
tips by types:
For the runner who wants to explore: Top your sauced pasta with fresh chopped herbs - either basil, mint, oregano or chives - each of those will result in a completely changed sauce, highlighting different flavors in it. You can also sprinkle couple of spoons of nutritional yeasts into the mix before blending, it'll add some umami flavours to this sauce, and some B12...
For the runner that likes thinner sauce on their pasta: while cooking the pasta and heating the sauce for dinner, you can "open" this #sauce up by adding some of the pasta cooking water (they are starchy and awesome and people don't use them enough), couple of spoons at a time. Try to scoop some of the foam from the boiling pasta pot, it has the most starch and flavour.
For the runner that plans ahead: divide this sauce into portions and freeze it in an airtight container up to 2 months. The best way to thaw it is in the fridge overnight, then heat it up in a pan while stirring and adding water if necessary. The portion size depends on how much sauce you like on your carbs. I like a lot of sauce! so my portion size for this sauce is about 1 cup.
For the runner with an empty pantry: you can lose the rosemary sprigs and the garlic and still get a great sauce, you just need to let the tomatoes get a really deep caramelization going, and you'll be good to go.
For the runner with no blender: after everything had cooled down completely (and with tomatoes it can take a while) you can roughly chop everything on a big cutting board, with a sharp chef knife. Then in a large bowl you mix it fast with a wooden spoon, while pressing big chunks on the bowl wall to make the sauce smoother. If you don't have a blender, I really encourage you to get yourself a badass knife to back you up in the kitchen.
For the runner with a sweet tooth: I live near a farmers market which sells cherry plum tomatoes that taste like candy, so I do not add sugar to this sauce. If you cannot get you hands on some fresh sweet lollipop like cherry tomatoes, or you like your sauce a little sweeter, you can add some simple syrup (a fancy way to say sugar that's dissolved in water) to the blender. And if you are carb-loading you don't even need to feel bad about it- the added sugar is just more available energy for your upcoming long run...