Let’s talk about basics

This is easy. This is so tasty. This was given the proclamation of “make this any time” kind of rave reviews. Wow. My heart sang and did backflips. 

Real food. Real simple food.

Keeping real food in your pantry and fridge allows you to make more real food. That seems simple doesn’t it? With a few really basic things, which you may very well have in your arsenal already, you can have a wickedly good Un-Pasta Sauce ready in about an hour. You don’t need to be a slave to the jar sauce any more. Thanks to Spud, a local organic grocery delivery company, I have these basics on hand almost all the time.


Scrounge up some grape or cherry tomatoes, a zucchini, onion, red pepper along with a few other goodies and you are off to the races.

Oven-Roasted Un-Pasta Sauce

  • 1 small zucchini, peeled and diced
  • 2 lbs of grape or cherry tomatoes, halved or diced (I dice mine)
  • 1/2 a small white onion, diced
  • 4-6 cloves of fresh garlic, minced (you decide how garlicky you want this)
  • 1 red pepper, diced
  • 1/4 cup fresh basil, minced
  • 2 tsp fresh rosemary, minced
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp salt
  • pinch of freshly cracked black pepper

Preheat the oven to 400. 

Chop all your veg (try to keep everything around the same size for quick and uniform cooking) and dump into a 9×13 metal baking dish. Drizzle oil and vinegar over veg and stir it all around. Sprinkle the salt and pepper over the mix and give it a taste. You can do that, nothing sketchy here. (See how we didn’t use a bowl to mix our stuff? One less dish to wash. Win-win!) Once it is seasoned to your taste, fire it into the oven for 45 minutes. Your tomatoes should look kinda shrivelled and your kitchen probably smells amazing.

If you opt to use big tomatoes, (not sure how may you would need) I suggest seeding all the innerds, otherwise your sauce is kinda watery, but, that’s just my personal preference. I don’t care for the ooky insides of tomatoes. Truthfully, I really am not a huge tomato fan, but cooked in stuff seems to be ok  as far as sneaking them past myself. I also know they are good for me, so I put on my brave face and scarf ’em back in stuff like this.

Now, if you eat noodles, while the veg are roasting in the oven, boil your water and make your pasta (gluten free for me if I was having noodles). Me? Right now, I’m a spaghetti squash person. So, I cut a squash in half and scoop out the seeds. Place it cut side down on a parchment covered baking sheet and stab a few holes in the rind. I pop this in the oven alongside the Un-Pasta Sauce. Depending on the size of the squash, it should be done around the same time as the roasted tomato concoction. 


Now, go pour a glass of red wine, load your bowl with either gluten free pasta or spaghetti squash, dump some of this magic on top and prepare to bask in the compliments. 

You can also take this to new amazing levels by spooning some feta on top after it comes out of the oven. Need meat? Brown some ground beef or pork or combo and stir into the sauce. It’s a great basic to tweak to your heart’s content.


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