Chloe and I decided it had been far too long since we’ve put our kitchens to good use. I used to put together elaborate meals on a near daily basis but somehow fell out of the habit. I was slightly nervous about jumping back in so the prompting from Chloe was just what I needed. She graciously chose something simple and vegan for me. So here’s my favorite tomato sauce recipe. It’s full of roasted garlic and a bright sunny helping of lemon zest.
Also, check out Chloe’s awesome spicy tomato sauce.
Sunny Tomato Sauce

INGREDIENTS
• 1 small head of garlic
• 1/4 cup olive oil
• 1 1/2 tsp. red pepper flakes
• 1 1/2 tsp. sea salt
• 1 28-oz. can of crushed tomatoes with basil (or plain if you can’t find that variety)
• 2/3 cup roasted red pepper hummus
• zest of 1 lemon

DIRECTIONS
• Start by roasting the garlic. Remove the outer layers leaving the skin on the individual cloves. Cut off the top so every clove is exposed. Drizzle with olive oil, wrap in tin foil, and roast at 400 degrees for 30 minutes or until cloves are soft.
• Let cool. Scoop out the roasted garlic cloves and mash with a fork until you have a paste. Set aside.
• In the meantime, combine the olive oil, red pepper flakes, and sea salt in a cold sauce pan. Stir while you bring to medium-high heat. Saute for 1 minute.
• Pour in the tomatoes and bring to a light simmer. Then add as much or as little of the roasted garlic as you prefer and the roasted red pepper hummus. Stir to combine and simmer until heated through.
• Sprinkle in the lemon zest and more salt to taste if necessary. Top your favorite pasta!

