This is my favorite way to stock up for the week ahead. I’ll play my new favorite cooking show on Youtube – and start cutting into beautiful ripe tomatoes, carrots, pumpkin, whole garlic heads, onions… all the makings of a savoury, sweet and nourishing tomato sauce. Fill a roasting tray until it’s full, and simply slide it into a hot oven – 180°C/350°F for about 45 minutes.
After it’s roasted, let it cool – then whizz it up in you blender. Add a little stock, water or milk to thin it out to a pasta sauce consistency. If you have it, add in a date or two to sweeten! Pour it into muffin trays and freeze.
Once frozen, pop them out and store it in a baggie or container. Make sure to label it! Throughout the week, cooking a healthy meal is a breeze and when my kids ask for pasta for the third night in a row – with all the veggies that I put into that sauce, I don’t feel bad at all!
P.S. tomatoes are often unripe at the supermarket. Early in the week, buy about 10 and let them sit out on your counter. By the weekend, they’ll be sweet, soft and ready to roast. Watching them change and anticipating it’s readiness is part of the fun! Let your kids know you’re slowly preparing their favorite meal it’s a great way to enjoy the slower pace of nature and not always turn to quick fixes and instant results!
Happy roasting! And don’t forget, we’re all in this together! Militza