Easily transform fresh, ripe tomatoes into a flavourful and versatile tomato sauce. Serve it with classic meatballs, gluten-free pasta or zucchini noodles. You can even add it to a chili recipe, use it as a topping on pizza or in your favourite Keto Stuffed Pepper recipe.
The addition of No Yolking™ – 100 % Egg White Protein Powder, gives the sauce a nice rich texture without any cream! It also helps to balance blood sugar levels and will keep you feeling full longer.
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Makes: 6 cups (1.5 L)
10 Roma tomatoes, halved
1 onion, quartered
3 tbsp (45 mL) olive oil
2 tbsp (30 mL) balsamic vinegar
Kosher salt and freshly ground pepper, to taste
4 sprigs basil
1 whole head of garlic, top sliced off to reveal cloves
1 1/2 cup (375 mL) sodium-reduced vegetable broth, divided (approx.)
1/4 cup (60 mL) tomato paste
1/3 cup (75 mL) No Yolking™ – 100 % Egg White Protein Powder
- Preheat oven to 425ºF (220ºC). Line a large roasting pan with parchment paper. Toss tomatoes with onion, olive oil and vinegar. Season with salt and pepper. Nestle basil and garlic into the tomatoes.
- Roast for 45 to 60 minutes or until skin on tomatoes is shriveled and caramelized around the edges. Cool for 10 minutes. Carefully squeeze garlic to released roasted cloves. Transfer tomatoes, onion, garlic and basil to a blender. Pulse until pureed. Pour into a large saucepan set over medium heat.
- Stir in 1 cup (125 mL) broth and tomato paste. Cook for 10 minutes or until heated through and reduced to desired thickness. Meanwhile, pour remaining broth and protein powder into the blender. Pulse until smooth and well combined. Add some hot sauce to blender and puree.
- Remove sauce from heat. Pour blender mixture into pot and stir to combine. Adjust seasoning to taste. Garnish with fresh basil leaves and a drizzle of olive oil.
Tip: Use sauce with our other delicious high-protein recipes: