Roasted Tomato and Spinach Sauce
Spinach contributes folate and fiber, while tomatoes and cream cheese create a gentle tang and creamy base. Roasting softens the tomatoes and mellows the garlic. Freeze in small 100 g portions.
Preheat the oven to 180 C for about ten minutes.
Put the spinach (320 g) and cherry tomatoes (480 g) in a baking dish. Slice the top of the garlic head (60 g), place it cut-side up, drizzle with olive oil (80 g), then season the vegetables with salt (to taste) and black pepper (to taste).
Roast for 30–40 minutes, until the tomatoes are soft and the garlic is tender. Squeeze the garlic from its skin, add the cream cheese (320 g), and stir the softened tomatoes and cream cheese with a fork until the sauce thickens.
Cool the sauce completely, portion into 100 g molds and freeze. Once solid, transfer the cubes to a storage bag.
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