Creamy Tomato and Garlic Sauce: Great for Soups and Pasta

Serving Size: 6 | Prep Time: 5 minutes | Cook Time: 20

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Ingredients

• 1/4 cup olive oil

• 2 heads of garlic, peeled but leave the cloves whole

• 1 box of 24 oz. cherry tomatoes (or 2 12.oz)

• 1 1/2 tsp salt

• 1 tsp onion powder

• 1/2 cup of tahini

If making soup:

• 1 cup vegetable broth or 1 cup water and 1 tbs vegetable paste/bouillon

Directions

1. Add olive oil to pan in medium-low heat.

2. Add the garlic when the oil is hot (not smoking). After a minute, lower the heat to avoid splashing and add the tomatoes. Add salt and cover.

3. Let it cook in medium heat for about 12-15 minutes or until the tomato skins are cooked (see video). Let it cool. Add to mixture to blender along with onion powder and tahini. I use the smoothie setting in the Vitamix. Store in an airtight container in the fridge.

For soups:

1 cup of veg broth or 1 cup water with 1 tsp of vegetable paste. You can also just add water, but you might need to add more salt.

For pasta:

1 cup of pasta water

Notes

This thick and creamy tomato and garlic sauce is a part of my meal prep. In the video, I made tomato soup and topped it with croutons, pesto sauce, parmesan cheese, and roasted broccoli.