A gluten-free pasta primavera that’s not heavy, but very filling. This is a meal that can serve up leftovers to enjoy throughout the week.

I’ve recently decided to forgo canned tomatoes and venture into making tomato sauce from scratch. What a difference a fresh tomato makes! The sauce is a bit more on the pink side, just like all those appetizing pics from the kitchens of Italy. I also find it less acidic than canned tomatoes.

I was excited to start from a perfect whole tomato rather than pouring out crushed tomatoes from a can. I roasted the tomatoes because why not get the most flavorful tomato sauce possible? I also made this on the spicy side – a nice little kick with a slight taste of honey for a little sweetness.

Here’s a summary of this tasty dish:

For the roasted tomatoes:

• Nine large off- the- vine tomatoes (plum tomatoes are often used for sauce but my favorite is off-the-vine)
• Extra Virgin Olive Oil (I’m using Spanish these days – fruity and delicious!)
• Garlic Powder
• Oregano
• Rosemary
• Black Pepper

For the sauce:

• Extra Virgin Olive Oil
• ½ large onion, chopped
• 1 large zucchini, chopped
• 3 large baby Bella mushrooms, chopped
• 1 handful of frozen peas (organic)
• 1 bag of cauliflower gnocchi (I used Trader Joe’s, organic)
• Garlic Powder
• Oregano
• Basil
• Thyme
• Crushed Red Pepper
• Black Pepper
• Honey

Roughly chop the tomatoes into chunks and place in a casserole dish. Drizzle with olive oil and lightly dust the tomatoes with garlic powder, oregano, rosemary, and black pepper. Roast the tomatoes for 30-45 minutes at 350 degrees until soft. Set aside to cool.

Meanwhile, sauté all veggies in olive oil for about 10-15 minutes, excluding the frozen peas. Add the spices: the crushed red pepper, black pepper, and garlic powder.

After tomatoes have cooled, blend with an immersion blender or liquify in a blender until desired consistency. I like it on the thick side.

Add the blended tomatoes to the veggies along with the oregano, basil, and thyme. (Of these, add less thyme than the oregano and basil as it can be overpowering.) Stir well to coat all the veggies. Bring to a boil and let simmer for 30 minutes. Add the frozen gnocchi and simmer until cooked through adding the frozen peas in the last few minutes. Sweeten with a little honey if you prefer a sweeter sauce.

Enjoy!