A delicious sauce made from fresh tomatoes. Freezer containers make it easy to store and use what you need, when you need it.
- 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
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Preheat the oven to 450° -
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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.
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Drizzle with olive oil and sprinkle heavily with fresh cracked pepper (about 1/2 to 1 teaspoon) and sea salt.
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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.
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Put everything into a blender - tomatoes, skins, the juices - all of it.
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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.
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Pour the sauce into individual, 1 cup freezer containers and freeze until you're ready to use.
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.
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