Ingredients

The following ingredients have 4 Servings
  • 4 cups cherry tomatoes
  • 4 cloves garlic
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 ¼ teaspoon black pepper (divided)
  • 2 tablespoons fresh basil (chopped)
  • 1 pound ground beef
  • 6 ounces tomato paste
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon salt

Instruction

  • Preheat the oven to 400°F.
  • Place the tomatoes and garlic on a baking sheet covered with foil.
  • Drizzle with the olive oil and balsamic vinegar, then top with ¼ tsp black pepper and fresh basil.
  • Place in the oven and roast for 25 minutes.
  • Remove the roasted tomatoes from the oven.
  • Grab the corners of the foil and transfer all of the ingredients from the baking sheet into a blender or food processor.
  • Add the tomato paste, dried parsley, dried oregano, remaining 1 tsp black pepper and salt to the blender.
  • Blend until smooth, then set aside.
  • Add the ground beef to a large pot, or dutch oven, on the stove over medium high heat.
  • Cook the ground beef through, this should take 6-8 minutes.
  • Drain any grease from the pot, then add the tomato puree from the blender and stir to combine.
  • Cover the sauce, reduce the heat on the stove to low and simmer for 15-20 minutes.
  • Add your favorite cooked pasta to the sauce and toss to combine, or serve the sauce over spaghetti squash or zucchini noodles for a gluten free, low carb meal.
  • Optional: top with a sprinkling of grated parmesan cheese and fresh chopped basil right before serving.