“Puttanesca” Sauce

Servings: 2

• 4 Roma tomatoes (halved with seeds and core removed)

• 4 cloves of garlic (peeled and halved)

• 1 white onion sliced

• 1tsp thyme

• 1tsp rosemary

• 1tsp oregano

• 1tsp balsamic vinegar

• 1tbsp fresh parsley chopped

• 1tbsp fresh basil chopped

• 1 carrot diced

• 2 celery stalks diced

• 1tbsp capers

• Kalamata olives sliced as desired

• 2tbsp + 1tbsp EVOO

• Non stick spray

1. set oven to 400 degrees and line a baking pan with foil. Spray with non stick spray

2. Add tomatoes, garlic and onion to the pan and top with oregano, thyme, rosemary and 2tbsp EVOO. Lightly shake pan to mix everything. Bake for 25 minutes or until tomatoes are soft.

3. Add mixture to pan with balsamic and use immersion blender to combine to desired consistency. Set aside

4. In a separate pot, add remaining tbsp of EVOO and cook diced carrots and celery for about 8 minutes until softened.

5. Combine sauce with celery/carrot mixture. Mix in parsley, basil and capers and olives. Warm over low heat and enjoy over pasta or zucchini noodles!