A very simple yet versatile tomato sauce – keep it chunky for a great everyday dip or blend until smooth to use when making pasta or pizza. Unlike the classic tomato sauce, kimchi helps to give it that extra kick.
Makes roughly 3 pints
Prep: 15 mins
Cook: 1 hour
10 garlic cloves
2 garlic cloves, minced
2 tbsp of olive oil, and more to drizzle
1.5-2lbs ripe grape tomatoes (or any variety you desire), halved
10 oz Kimchi
1 medium onion (optional)
1 ½ tsp sea salt
1 tsp freshly ground black pepper
Preheat oven to 450F/230C
Arrange the tomatoes and garlic in a single layer on a large baking sheet, making sure the tomatoes are facing cut side up. Generously drizzle with olive oil and season with salt and pepper.
Roast until tender or when they have browned, roughly 45 minutes.
Heat the oil in a large saucepan or Dutch oven over medium high heat. Add onion, minced garlic and kimchi, and cook, stirring, until fragrant 1-2 minutes. Add in the roasted tomatoes and garlic, stir and cook until the kimchi has softened. Remove from heat and season with salt and pepper. Transfer into a blender, or use an immersion blender and blend until desired texture. Once cooled, transfer into an airtight container. The sauce can be kept chilled for up to 3 days or frozen for 1 month.
Kimchi – Filled with nutrients such as vitamin A, vitamin B1, vitamin B2 and vitamin C. Promotes digestion, regulates cholesterol, antioxidant properties, aids weight management, boosts immune system, anti-aging properties, prevents cancer
Garlic – Rich in vitamin C, vitamin B6 and Manganese. Helps boost immune system, reduce blood pressure, improves cholesterol levels, protects against cell damage and aging, improve bone health
Tomatoes – Contains many nutrients and vitamins, including vitamin A, vitamin C, vitamin K and vitamin B6. Aids in digestion, improves vision, regulates diabetes, protects against cardiovascular diseases and prevents cancer