Roasted Plum Tomato Sauce
Prep time
Cook time
Total time
  • 12 tipe plum tomatoes, seeded and halved, or 1 (28-ounce) can plum tomatoes, drained and juices reserved
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons Earth Balance Natural Buttery Spread
  • ½ cup chopped onion
  • 2 tablespoons chopped fresh basil leaves
  • ½ cup water
  • Sea salt and freshly ground pepper
  1. Preheat the oven to 350°F.
  2. Put the tomatoes on a rimmed baking sheet, drizzle with the olive oil, and roast for 30 minutes. Let cool, then chop coarsely.
  3. Heat the buttery spread in a large sauté pan over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the tomatoes, basil, water, and salt and pepper to taste, and cook over low heat for 15 to 20 minutes. If using canned tomatoes, add the reserved juices to the sauce before cooking. The sauce should be fairly chunky, but if you prefer a thinner sauce, add a bit of vegetable stock, transfer to a blender, and process until smooth.
  4. This sauce will keep, covered, in the refrigerator for up to 1 week.
Recipe by Go Dairy Free at