Cashew Tomato Sauce
Slowly roasting the tomatoes brings out natural sweetness, and silky cashews add creaminess to this rich sauce. Use as a dip, as pasta sauce, or inside the Vegetable Lasagna.
Yield
2 Cups
Ingredients
- 24 ounces cherry tomatoes, halved and seeded
- ½ cup coarsely chopped onion
- 3 cloves garlic, roughly chopped
- 1 Tablespoon olive oil
- 1 teaspoon sea salt
- ½ tsp black pepper
- 1 cup cashews
- ¼ cup water or broth (more to taste)
Instructions
- Preheat the oven to 350º and line a rimmed baking sheet with parchment paper.
- Toss tomatoes, onions, and garlic in a large bowl with olive oil, salt, and pepper. Pour onto baking sheet.
- Roast 30-45 minutes, or until the tomatoes have reduced to half their size and edges have begun to brown. Remove and cool.
- Blend cashews in food processor until finely ground. Add tomatoes and blend again, adding water or broth as necessary to maintain a creamy consistency.
- Reheat in a small saucepan if desired.