Roasted Tomato Sauce

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One of my Girl Scouts keeps joking that she needs to bring her Staples Easy Button when we’re working on projects. Wouldn’t it be nice to really have an easy button when things get difficult? Well, I’m going to give you an easy button right now, although you’ll have to wait until summer to use it. This is by far the best–and easiest–tomato sauce I have ever made. I froze quarts and quarts of this over the summer and we have been enjoying it all winter long. It is so thick that it looks like a Bolognese sauce, but it has no meat at all. in fact, it only has four ingredient: tomatoes, garlic, olive oil and salt. See? Easy!

While working on my canning over the summer, I also canned some marinara sauce. This took for.ever. I cooked my tomatoes down for hours and hours, but my sauce still ended up thin. No worries though, because it is now called “tomato soup” 🙂 Nothing that a little spin couldn’t cure!

After that experience, I almost gave up canning my own sauce. Then I tried this recipe for a roasted tomato sauce. Just roast, purée and freeze. Howeasyisthat? And it is so good that I could (and have) eaten it plain in a bowl.

Roasted Tomato Sauce (makes about 1 quart per 5 lbs of tomatoes)

Romas are best for this sauce as they have less water, but any tomato will do–you will need to adjust your roasting time for very juicy tomatoes!

  • Any amount of tomatoes (I have been roasting 2-5 lbs. at a time)
  • 2-4 garlic cloves, sliced thin or minced
  • Olive oil
  • Kosher salt
  1. Wash and trim tomatoes, and cut into halves (romas) or quarters (for larger tomatoes).
  2. Preheat oven to 400 degrees. Line one or more baking sheets with foil.
  3. Put tomato pieces on a foil lined baking sheet (I use 2 sheets at a time).
  4. Sprinkle garlic pieces and salt over tomatoes.
  5. Drizzle olive oil over the tomatoes.
  6. Put baking sheet in the oven and roast tomatoes for about 2 hours. Check on them periodically and stir them around a bit.
  7. Roast tomatoes until the liquid has evaporated and the tomatoes are a bit charred and shriveled.
  8. Put all tomatoes and garlic pieces in a bowl.
  9. Use an immersion stick blender and puree the tomatoes until they are to your liking. I like mine fairly chunky, but you can make this as smooth as you like.
  10. Store in freezer safe containers in the freezer for up to 6 months.
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Roasted tomato sauce with pasta and turkey meatballs!

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3 responses

    • I froze a TON of it–Tom probably thought I was becoming a tomato hoarder. Now, everyone is glad I was a bit cray cray 🙂 I’ll do the freezing again, but I don’t think I’ll try canning the marinara sauce again until I retire. Too much work 😦

  1. Pingback: Blogging Against Hunger | Rachel's Table

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