Roasted Tomato Sauce for the Freezer

As I mentioned in my last post, my neighbor gave me a box full of tomatoes. I used most of them to make some roasted tomato sauce – I kept some and gave some to them. And it is delicious. It’s perfect for pizza or spaghetti or enchiladas, even BBQ sauce – anything you use tomato sauce in. Just add the spices and it’s ready!

tomato

It is incredibly easy to make!

Here’s How to Do it:

NOTE: You can add spices and herbs to the sauce before freezing. I choose not to so that I can use the sauce for a variety of dishes.

Preheat the oven to 450° –

Wash and dry the tomatoes, then cut them into pieces, about 4 to 6 per tomato. Lay the pieces on a non stick baking sheet.

tomato

NOTE: You can use parchment paper for easier clean up, but do NOT use aluminum foil. Tomatoes are very acidic and can actually eat through the foil.

Drizzle with olive oil and sprinkle heavily with fresh cracked pepper (about 1/2 to 1 teaspoon) and sea salt.

Bake for about 20 to 30 minutes. The tomatoes will start to look a little charred on the edges.

Remove from the oven and allow to cool.

Put everything into a blender – tomatoes, skins, the juices – all of it.

Run the blender on puree until everything is well blended.

It will turn a little lighter in color as the olive oil begins to emulsify.

Pour the sauce into individual, 1 cup freezer containers

and freeze until you’re ready to use.

NOTE: Freezing them in individual containers makes it super easy to simply take out what you need, and keep the rest for later.

© Copyright 2021 The Lazy Gastronome

Roasted Fresh Tomato Sauce

A delicious sauce made from fresh tomatoes. Freezer containers make it easy to store and use what you need, when you need it.

Course: condiment, sauce
Cuisine: American, garden fresh
Keyword: condiment, freezer, garden, oven roasted, sauce, tomato, tomatoes
Servings: 7 cups
Author: HelenFern
Ingredients
  • 8-9 Large tomatoes (best if vine ripened and maybe even a bit over ripe)
  • 1/4 cup high quality olive oil
  • 1/2-1 teaspoon fresh ground pepper
  • 1/2-1 teaspoon sea salt
Instructions
  1. Preheat the oven to 450° -

  2. Wash and dry the tomatoes, then cut them into pieces, about 4 to 6 per tomato. Lay the pieces on a non stick baking sheet.

  3. Drizzle with olive oil and sprinkle heavily with fresh cracked pepper (about 1/2 to 1 teaspoon) and sea salt.

  4. Bake for about 20 to 30 minutes. The tomatoes will start to look a little charred on the edges. Remove from the oven and allow to cool.

  5. Put everything into a blender - tomatoes, skins, the juices - all of it.

  6. Run the blender on puree until everything is well blended. It will turn a little lighter in color as the olive oil begins to emulsify.

  7. Pour the sauce into individual, 1 cup freezer containers and freeze until you're ready to use.

Recipe Notes

You can use parchment paper for easier clean up, but do NOT use aluminum foil. Tomatoes are very acidic and can actually eat through the foil.

Freezing them in individual containers makes it super easy to simply take out what you need. 

 

© Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

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