Freezer Tomato Sauce
Calories
Ingredients
- 16 medium to large ripe but firm, tomatoes
- ½ c. torn fresh basil leaves
- 6-8 garlic cloves thickly sliced
- 2 TBSP. white balsamic or red wine vinegar
- 1 tsp. sea salt
- Coarsely ground black pepper
Instructions
- Preheat oven to 375. Cover baking sheet with parchment paper.
- Cut an X in the bottom of each tomato and place on parchment with X side up.
- Roast tomatoes 20-30 minutes, until skin begins to pull away at the X.
- Remove pan from oven and let tomatoes cool (about 30 minutes or so).
- When cool enough to handle, core each tomato and peel skin away from meat of tomato using a sharp knife. Work over a large nonreactive bowl to catch juices.
- Coarsely chop tomatoes in bowl using knife or scissors, or squish with your hands. Add basil, garlic, vinegar, salt and pepper. Mix well.
- Label clean glass gars, freezer boxes or bats. Fill containers 2/3 full with sauce; seal or close and place in freezer up to 6 months. Makes about 12 cups, depending on size of tomatoes.
Notes
Note from We Cook here: I turned about 3 cups of this sauce into pasta sauce for dinner by adding about 1 TBSP. Italian seasoning and simmering over low heat for about 30 minutes. It was so tasty and fresh, we loved it over the mostaccioli noodles and especially as a dipping sauce for the garlic bread.