Homemade cherry tomato pasta sauce

One of the best things about summer is tomato season!

The smell of homegrown tomatoes is one of my favorite things, so when we got bags full of garden tomatoes from a friend, I knew I wanted to make some homemade sauce for Sunday dinner. It's been 100+ degrees in Sacramento lately so hot pasta may not sound ideal but last Sunday happened to be breezy and in the low 80s. This was quite the treat and called for the perfect opportunity to have sauce simmering on the stove. 

What you will need:

2-3 lbs cherry tomatoes 

3 tbsp avocado oil 

2 onions (medium thinly sliced, red or white)

8 garlic cloves minced

1 tbsp oregano

1 large handful fresh basil chopped (plus more for topping)

1 tsp salt

1 tsp pepper

¼ -⅔ cup cashew milk (or any other milk of choice)

1 12 oz package Impossible meat (or any other ground meat you'd like)(optional)

Instructions:

Start by heating up avocado oil in medium to large pot on medium heat.

Add in thinly sliced onions and stir until slightly translucent.

Add in cherry tomatoes and saute for about 5 minutes.

Mash cherry tomatoes with masher or fork.

Add in minced garlic, oregano, fresh basil, salt and pepper. Cook for about 5-10 minutes.

Blend partially with immersion blender or in a regular blender.

Add in ground meat.

Add in milk of choice.

Let simmer and cook until meat is cooked through. 

We used this sauce over protein lentil pasta and topped it with vegan ricotta and fresh basil. It was delicious and full of flavor from the fresh tomatoes and fresh basil! 

You could also use this as a pizza sauce as well!