Oven Roasted Tomato Sauce with Garlic & Basil
My garden is STILL producing tomatoes, and I wanted to do something different with them, so I tried oven roasted tomato sauce. This was easy as far as doing anything with tomatoes goes: I still had to wash and cut the tomatoes, but I didn’t need to seed them or peel them.
Ingredients
Method
- Place the washed and cut tomatoes into a large bowl.
- Add the onion and the garlic cloves (still in the skin).
- Add the olive oil and toss to coat.
- Transfer everything to a baking sheet.
- Bake at 475 degrees F for 10 minutes, then reduce the temperature to 425 degrees F and continue cooking for 45 more minutes, or until the onions are very soft.
- Remove from oven and let cool completely.
- When the tomatoes are cool, squeeze the garlic cloves out of their skin.
- Add the basil leaves, parsley, and red pepper flakes.
- Transfer to a blender. Do not include the juice and the seeds that are in the pan; you can discard it.
- Blend until smooth.
- At this point, you can can it or you can freeze it.
Nutrition
Notes
I had about 15 pounds of tomatoes and ended up with 3 baking sheets. Out of my 15 pounds, I got 16 cups of tomato sauce. I froze the sauce in 2 cup increments. The least messy way to fill freezer bags is to use a container or a cup to hold the bag: label your bag, put it in the container, measure your sauce out, pour into the bag, pull the bag out of the container, and seal.
Good to know that we both like Nancy Drew & Hardy Boys. my first crushes was Scott Baio and Shaun…