Hello everyone! I’m Erin from Naturally Ella & I am so excited that Emma invited me to share a wholesome ingredient & recipe today! I couldn’t resist sharing one of my go-to recipes based on my favorite summer produce: tomatoes. Tomatoes, especially cherry, are almost like candy to me. There is a slight sweet, earthiness to a tomato that is picked & eaten straight from the vine. The experience & flavor, for me at least, are the essence of summer. I find it hard to eat tomatoes in any other season because I feel so spoiled during the summer.

I wanted to share this amazing & simple tomato sauce. I love whipping up a batch for guest or for a few weeknight meals. The roasting pulls out extra flavor from the tomatoes and the taste is unmatched by the grocery store equivalents. I use this sauce on pasta, however, this works well as a base for pizza. If you find yourself with extra, the sauce freezes well.


2 pounds roma and/or cherry tomatoes
1 medium red onion
5-6 large cloves garlic
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon salt
1/2 cup basil
Juice from one lemon

8 oz pasta (I love homemade)
1/2 cup feta
Basil for topping

Preheat oven to 400˚. Cut tomatoes and onions in to wedges. Lightly whack garlic cloves with the side of a knife and remove outer shell. Toss garlic, tomatoes, and onions with two tablespoon olive oil, one tablespoon honey, and 1/2 teaspoon salt. Roast for 45-55 minutes. Tomatoes should be slightly browned. Place roasted tomatoes in a food processor along with 1/2 cup basil and lemon juice. Pulse a few times until tomatoes slightly break down. Cook pasta according to directions and once done, assemble with sauce, feta, and extra basil. *This sauce works well for lasagna, pizza, ravioli, and any other place you could use a good marinara.

Thanks Erin.