Homemade Roasted Tomato Sauce From the Garden

I have been making batches and batches of homemade roasted tomato sauce using the enormous amount of tomatoes I have been picking from the garden. I guess that’s what happens when you put in 24 tomato plants! 

This method has been so much easier and faster than the traditional method I have used in the past. It also adds an extra layer of flavor, I think. So far, everyone has liked it, and I have used the sauce on pretty much everything – pizza, lasagna, pasta – you name it and I’ve used it. In fact, I’ve made so much sauce that I am seriously considering getting a freezer to store it all in!


As always, I’m just going to share with you the method I have been using, because as you know, I almost never measure when I am cooking, and I really enjoy sharing the method I use and hope you use it as an inspiration to tailor it to fit your own needs.


· Preheat the oven to 350 or 400 degrees. Yes, this is a big different, but here is why I am giving you two options. At 350 degrees, it roasts them a little slower, which takes longer. At 400 degrees, you can roast them much faster if you are crunched for time. Either way, just keep an eye on them.


· Line a rimmed baking sheet, or several depending on the amount of tomatoes you have, with parchment paper.


· Take each tomato and cut it into quarters or in half depending on the size. For example, plum tomatoes I just cut in half, but traditional large round ones, I cut into quarters. I love to use a variety of tomatoes, including yellow ones. It give the sauce added flavor.


· Try to scoop out as many of the seeds as possible without totally destroying the inside and then place them on the baking sheet. Continue doing this until the baking sheet is mostly full.


· Quarter at least one onion and add that, along with as many cloves of garlic as you like, to the pan. My general rule is four to five large cloves of garlic, and one onion per large baking sheet.


· Generously drizzle the tomatoes, onion and garlic with olive oil, and sprinkle with salt and pepper.


· Using a spoon or your hands mix everything together to make sure the veggies are coated.


· Roast in the oven for anywhere between 25 and 45 minutes. This will depend on the size of your tomatoes, how many you put on the pan, their ripeness and the temperature you decide to roast them on.


· When they are done, transfer them and the liquid into a large pot that has about a tablespoon or more of olive oil. I find it easier to let the tomatoes cool for a few minutes and then just fold the parchment paper to create a half funnel and slide everything into the pan.


· Add some basil, oregan and crushed red pepper. Bring to just the start of a boil, and then simmer until the tomatoes become mushy.


· Then, run an immersion blender through the sauce to break up all the chunks of tomatoes, onions and garlic. Simmer for as many hours as needed until it gets to your desired consistency. This is personal preference so there is no such thing as too long.

· Repeat this with as many tomatoes as you need to roast. I often have multiple pans going at the same time. So there are two pans in the oven while there is a pot on the stove with the first pan’s tomatoes, and several more pans waiting to go. Just keep adding the roasted tomatoes to the same pot.

· Notes: I sometimes will use the immersion blender after each new batch of tomatoes I put in the pot. You can blend it as much or as little as you want. No two batches will be the same, because each batch has a different variety of tomatoes. Also, thencolor will vary for his reason, too! 


· For long term storage you could can it, but that scares me. Instead, I put it in containers in the freezer. Just remember to label the containers!


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Vegan Gluten-Free Irish Cream Whiskey Brownies

This post, and popular recipe, was originally published in 2013 on a previous blog I used to write, which I no longer publish.

One holiday I’m usually bad at making recipes for is St. Patrick’s Day, and I’m not sure why. I guess, despite my Mom being part Irish, we really never celebrated it growing up, so it wasn’t on my radar until I got older.

This year, I decided to change that and work on some new, delicious items to cook, or in this case, bake up. I started looking around the web for ways to incorporate Bailey’s into baked goods, but not any baked good — I really wanted it to be vegan and gluten free. Well, as I was doing my research, I realized — and I’m not sure why it didn’t dawn on me earlier — that traditional Bailey’s is not vegan.

Luckily, I immediately found a wonderful recipe for vegan homemade Irish Creme Whiskey on the blog Oh She Glows. And, it is amazing! Regular Bailey’s has always been a bit too rich for me, but this was perfect , and it tasted pretty darn close to the “real thing.”

These are surprisingly rich, so a small bite satisfies you. If you want them extra chocolately, increase the amount of chocolate pieces a little.

Vegan Gluten-Free Irish Cream Whiskey Brownies
By Michelle Maskaly

1 cup all-purpose gluten-free flour {I used Bob’s Red Mill}
1/2 teaspoon xanthan gum
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup applesauce
1/4 cup vegan butter {I used soy-free Earth Balance spread}
1/4 cup vegan, gluten-free dark chocolate {I used Trader Joe’s Swiss 72 percent cacao dark chocolate}
1 cup sugar
1/3 cup vegan Irish cream whiskey
1 teaspoon vanilla

Preheat oven to 350 degrees.

In a medium bowl, whisk together the flour, xanthan gum, cocoa, baking soda and salt. Set aside.

In a saucepan combine the vegan butter and chocolate. Melt over low heat whisking frequently. Remove from heat, and let sit three minutes.

Stir the applesauce and sugar into the chocolate mixture and return to a low heat stirring until the sugar is dissolved. Mix in the vanilla and the Irish cream whiskey.

Whisk the chocolate mixture into the dry ingredients and whisk just until it is combined.

Pour batter into a vegetable-oil sprayed- 8×8 pan.

Cook for 25-35 minutes or until set.


Roasted Butternut Squash Apple Cinnamon Soup 

Who doesn’t love a hearty and healthy winter soup? I like to make various versions of different soups and then freeze them to enjoy all winter long.

This roasted butternut squash apple cinnamon soup is vegan, gluten-free and paleo. Play with the spices, and tailor it to fit your tastes. I also drizzled a little bit of maple syrup over the top when I served it, but you don’t have to. It just added an extra layer of depth. You can also sprinkle some chopped sage leaves over the top for added flavor.

The butternut squash was from my garden and previously roasted and then frozen, and the apples were from a local farmers’ market.


Roasted Butternut Squash Apple Cinnamon Soup 

what I used … 

3 cups roasted butternut squash mash/puree (I used some from my freezer)

1/2 cup chopped sweet potatoes

1 cup chopped apples

2 cloves garlic, chopped

1 onion, chopped

3 (plus more) cups vegetable broth (I used Trader Joe’s)

2 tablespoons oil of your choice

1/4 – 1/2 teaspoon cinnamon

1/4 (or less) cumin

sea salt & black pepper to taste


what I did … 

In a soup pot, heat the oil and then stir in the onions and garlic. Cover and cook for about 2 minutes.

Add in the apples, sweet potatoes, cinnamon, cumin, salt and pepper. Mix well so that everything is coated and cook for about 5-8 minutes, or until the apples start to get mushy and the sweet potatoes are soft.

Stir in the squash and broth. Cover and cook about 15 minutes until everything is mush. Run an immersion blender through the soup until there are no lumps.

Simmer for another 15-20 minutes to blend all the flavors. Add additional vegetable broth if needed.


  • Serve with a few sprigs of fresh sage.
  • Drizzle a little maple syrup, or walnut oil, over the top.
  •  Top with fresh cracked pepper and grey sea salt.

Roasted Cherry Tomato Sauce

You know you’ve been there. You have a bunch of cherry tomatoes from the garden, but you don’t know what to do with them all.

Enter this awesome vegan, gluten-free Roasted Cherry Tomato Sauce. It’s super easy and straight from the garden!

This makes enough for about a half pound of pasta, but as always, add more tomatoes or garlic, if you choose. It’s also super easy to make more – just double the recipe.

Roasted Cherry Tomato Sauce

what I used … 

1/2 pound cherry tomatoes

1/4 cup olive oil

2-3 cloves garlic, chopped

1/4 teaspoon crushed red pepper

Sea salt

what I did … 

Mix everything together and roast in a pan on 325 degrees for one hour. Serve over your favorite pasta. Top with with fresh chopped basil.


Meatless Monday: Garden Vegetable Spaghetti Squash

This meatless Monday recipe for garden vegetable spaghetti squash was originally published on my other website, The Adirondack Chick, and dates back to when I was a strict vegetarian. Obviously pre-food allergies.

I still enjoying making this, especially when I get to use the spaghetti squash that my Dad grows in his garden. I have tried growing them, and well, my soil sucks so it never goes well.

Besides being vegetarian, it’s also vegan, gluten free and if you use a paleo-friendly oil, it’s paleo.


Meatless Monday: Garden Vegetable Spaghetti Squash

what I used …
1 spaghetti squash
1 pint cherry tomatoes
4 cloves garlic
2 medium chili peppers
3 tablespoons olive oil
crushed red pepper

sea salt

what I did …

Preheat the oven to 375 degrees.

Cut the squash in half length-wise, and place it cut-side down in a baking dish. Fill the baking dish with about 2 inches of water. Cover with aluminum foil and bake for 45 minutes. Remove from oven, flip over and bake another 25-30 minutes or until the squash can be easily pierced with a knife.

Meanwhile, chop the garlic and peppers, removing the seeds. Slice the cherry tomatoes in half, and set aside.

Once the squash is done, let cool enough to touch it and remove the seeds. Using a fork, scrap the flesh to make it like spaghetti.

In a pan heat the oil and garlic over medium heat. Add in the crushed red pepper and salt (to your taste). Then, add in the tomatoes and peppers. Once the tomatoes start to get soft, lower heat and mix in the spaghetti squash. Cook until warm.

Be careful not to burn the squash, but make sure it is well well mixed.