This 4 step roasted tomato sauce is incredibly tasty but does not take long to put together! It is a go-to in my kitchen when I want to prepare and freeze several large batches of sauce with the tomatoes coming out of my garden.
Almost all of the ingredients used in the sauce come from our gardens on the homestead. With the exception of the oils!
With only 6 main ingredients plus some seasoning it is very easy to process this sauce. There is also no de-skinning or de-seeding involved. Both of which will get cooked down and be almost unrecognizable after you blend it all together!
4 Step Roasted Tomato Sauce
- 4-6 large tomatoes or 8-10 smaller tomatoes, depending on type of tomato
- 1 large onion, cut up into chunks
- 3 garlic cloves whole, or cut into half
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 6 fresh basil leaves
- Generous amounts of fresh cracked pepper and sea salt
Step One: Prep
To start, preheat your oven to 425, F.
First you want to cut up your tomatoes in quarters or halves, making sure to cut out the “core” and top of the tomato. No need to de-skin or de-seed your tomatoes as the roasting process and blending process will break all of this down.
Chop your onion into large chunks and halve your garlic cloves.
Place your tomatoes, onions and garlic on a sheet pan or roasting pan with some depth to it. The pan will be filled with juices from the tomatoes and you will want to reserve all of that to blend in with your roasted goods.
Step Two: Roast
You will then drizzle olive oil and balsamic vinegar all over your filled pan. Top with generous amounts of fresh cracked black pepper and sea salt.
Roast your pan of tomatoes for 40 minutes or until things have softened and started to brown at edges.
Step Three: Blend
To make matters easier and give me the ability to blend things in batches, I will scoop everything from pan to crockpot with a non slotted spoon. Then, take all of the juices from the pan and add those to your crock. You can prepare another sheet pans worth to keep your process moving.
Add fresh basil into the blender before blending. Blend until smooth. You can do a taste test and at this point add in more fresh basil, or oils. You can even add in dried oregano or even honey!
Step Four: Store
You will next label your storage bags with the date and what type of sauce you have made. Be sure to leave enough head space for expansion when freezer happens. Lay flat carefully to make sure sauce does not get into the seal part of your bag. Slowly pushing air out.
Store flat in freezer for optimal storing space. Pull and enjoy for 10-12 months!
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Love, light and a little grace…
Olivia Whalen is mama to three young girls who is devoted to creative learning, exploration and free range imagination. Olivia enjoys thinking outside of the box when it comes to preparing homemade baby food or meals for her family. She most enjoys allowing the little minds in her life to flourish and with that you will see her write about creative kid crafts, recipes that fit a family budget and keep everyone asking for more, tips and tricks for a tiny babe, and beginner homesteader fun! Some of her hobbies include gardening, hiking, reading, cooking or just basking in motherhood.