Roasted Tomato and Cremini Mushroom Sauce; this rustic Paleo (P) and Gluten-free (GF) garlicky chunky sauce can add a whole lot of flavor to any meal. This sauce serves well over pasta, pizza, quinoa, rice or your grain of choice, as well as over vegetables and meat.
September can be an overwhelming month for many families, mine included. Sending kids off to school, adjusting to the time changes and juggling work, home and the many activities, can leave anyone feeling the summer blues. Let it all sink in and take a deep breath because this is an adjustment process rather than a suffering one.
Have you consider simplifying things? What are some of the things we can simplify without it affecting the results we want? Last year I spent part of my Sundays cooking and (pre)paring food for the week ahead. The result was an unmeasurable amount of work and weight off of my shoulder and consequently more time to enjoy my family. Think of a week's worth of some fully done, some (pre)pared and some (pre)planned meals? ha! Life saver!!
Yes, I love the concept of planned meals, and this has worked well for me. So you say...
Why should you sacrifice your Sunday in the kitchen, and turn it into what feels like another work day?
It doesn't have to be a Sunday! Check your schedule and pick a day that works best for you. Also, feel free to bookmark this site, for ideas on what to prepare and how you can incorporate these recipes into your family's favorite meals.
This week's recipe fits well into the concept of planned and (pre)pared meals. When I made this sauce, my goal was for it to add a whole lot of flavor to not just pasta, but a few of my favorite dishes, such as rice, farro, quinoa, steamed veggies, ground beef, chicken and so on... You see, if you are anything like me you will want to eat a flavorful meal more often than not 🙂 But not everyday I have the extra time to roast tomatoes and garlic while I select the finest basil leaves and grate my own cheese. Most days I can only throw some pasta in, at best. Do I sense your head nodding in agreement?
This sauce is the perfect and most delicious solution to my busy weeknights. With a couple scoops of this flavorful sauce on to my pasta or rice, veggies or even meat, I am not only enjoying a tasty meal but a wholesome and nutritious one too.
The idea of a chunky sauce sort of replaces the need for a vegetable, or a second side dish if you will. Which means less cooking, less cleaning and more time to get things done and enjoy family time.
How good is this Roasted Tomato & Mushroom Sauce ?
I will let you decide but for me this sauce has turned a few plain meals into gourmet-like meals. The flavors are simply amazing! My favorite is when combined with steamed collard greens, to make a delicious vegetarian and gluten-free option. Or if you are a meat lover, simply add a few scoops of this tasty roasted tomato and mushroom garlicky sauce to your browned ground beef for a satisfying protein rich meal or over grilled chicken. If you've got one or a few pasta loving kids like I do, they will love this sauce over their favorite pasta and with lots of cheese please! This sauce will also be a yummy addition to other grain like options, such as farro, quinoa or even a grain-free Paleo option such as cauliflower rice.
With such an amazing, tasty and versatile sauce, nothing can go wrong... absolutely nothing! Well, except when my Stepson almost dropped the bowl of pasta when holding it up for the photos. He was so cute and did so well, he had to earned the first bowl 🙂
Roasted Tomato & Mushroom Garlicky Sauce
- 6-8 large ripe tomatoes
- 1 head of garlic
- 6 cremini mushrooms
- ½ cup olive oil divided
- 1 teaspoon oregano
- salt and pepper
- fresh basil
- parmesan cheese optional
- Pre-heat oven to 400F degrees.
- Cut the tomatoes into quarters and place them on a large cookie sheet. Sprinkle with oil, oregano and salt and pepper to taste.
- Slice off the end of a garlic head (root side) and place the whole head in a small glass bowl. Sprinkle with oil and place the glass bowl on the cookie sheet with the tomatoes.
- Bake for about 45 minutes.
- When done, remove from oven. Remove the garlic cloves from the peel using the teeth of a fork. Set aside.
- Heat a cast iron or saucepan and add the roasted garlic and tomatoes. Add the mushroom sliced in half and cook for 5 minutes.
- Remove from heat. Add fresh basil and parmesan cheese (if desired). Serve hot and store remaining sauce in an air tight jar or glass bowl with a tight lid. Keep refrigerated.
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