“Toast to the tomato roast!” Or in perhaps more trendy speak, “totes tomahhhto roast.” Either way, roasting tomatoes has a hold of my heart, and I’m not letting go any time soon.
I spent this past weekend rocking the nostalgic. It was my yearly girlfriend getaway of my college besties. I’m a sorority girl, and because of the amazing friends I made in it, I’m damn proud of it.
The trip is the same as it is every year. No boys. No kids. Just the girls with cocktails and jello shots, trashy magazines and corn hole and there always seems to be some sort of water in the form of an ocean, a river, a lake or even just a hot tub. This year it was the tropical pool that saved us from the beat of the Las Vegas heat. We are a group of girls that know way too much about one another’s past, and know one another well enough to help navigate the present in hopes of a fulfilling future. We’re nothing if not happy to share our opinions in helping one another grow.
It’s all in the name of love.
It was an anniversary year, one of those numbers that you never in your life would think would come so soon, and yet when it does, you marvel at the fortune you’ve found in developing a level of friendship and bond that runs this deep for this long. And the reason it does is because— it’s simple. It’s easy. We all put in and we all draw from the well. We just always have and we always will, at each and every milestone.
As I grow older I realize just how much more value simple has. How things in life, simply, have no reason to be overcomplicated. That a good foundation of friends, family and the basics is all that you really need. And exactly why I love simple cooking.
Easting seasonal is one of the best ways to keep it simple. It only makes sense to draw from what’s fresh and put in on your table. My friend Becky of The Vintage Mixer has once again gathered a group of bloggers to partner with her in creating recipes that celebrate the philosophy to Eat Seasonal. Check out her list of crops currently rotating through our local CSAs and farmer’s markets and make them a part of your dining plan. As Becky says, “Less cooking, more eating straight from the garden.”
Which leads me straight to the garden and my favorite tomatoes.
This recipe for Simple Roasted Tomato Sauce is the foundation for so many recipes I concoct aka pull together on a weekly basis. Of course it’s terrific in the Italian sense as a topping for pasta, but in it’s simplicity it’s so much more.
A few ways to use it:
- I add a cup or so of milk or half and half and warm it up for a flavorful tomato soup.
- Use it to bathe frozen meatballs on a solid sourdough bun to make a divine meatball sandwich.
- Of course it’s the base for a zesty lasagna. Or even for a short cut lasagna soup.
- A cup of the sauce is perfect as dipping sauce for fritti misto or fried calamari.
- Spread it on french bread halves, top with mozzarella and any other toppings for a French Bread pizza.
- Nestle a few chunks of chicken breast in warmed sauce and cook over medium for 25-30 minutes or until the chicken is cooked through.
- The kids go wild for stuffed pizza rolls.
- Polenta, gnocchi and ravioli. Need I say more?
Roasting tomatoes is the secret to a sweet and fresh tasting sauce, even after it’s been jarred or frozen. And it’s beyond easy to do. Lather tomatoes and garlic in olive oil, season with kosher salt and freshly ground black pepper, sprinkle with fresh basil leaves and roast low and slow. In cook speak that means ignore them while they sizzle in the oven. Give them a whir in the blender, and boom. You have sauce.
I like to keep my sauce in the fridge until ready to use or I freeze them flat in freezer bags and then stack in the freezer for later use. Pour the sauce in muffin tins or ice cube trays to use in smaller portions.
To make this as a shelf-stable, jarred sauce to can for later, add two tablespoons of bottled lemon juice and one teaspoon of salt to each jar. Add a teaspoon of sugar to offset the added acidity if desired.
Simple Roasted Tomato Sauce
Ingredients
- 5-6 pounds medium or small tomatoes stems removed
- 1 medium head of garlic peeled (you can chop the garlic if you want but can keep cloves whole if you'd like)
- 1/3 cup extra virgin olive oil
- 1/2 cup fresh basil leaves
- kosher salt and freshly ground black pepper
Instructions
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Preheat the oven to 250 degrees F.
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Place the tomatoes on large baking sheet with a raised 1-inch lip. Add the garlic cloves and drizzle with extra virgin olive oil. Use your fingers to mix well to coat. Top with torn basil leaves and season with kosher salt and freshly ground black pepper.
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Bake for 4 hours or until tomatoes are soft and bursting.
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Allow to cool then pour into a blender in batches. Pulse 2-3 times then blend for 1 minute or until desired chunkiness. Pour into quart jars or pour into freezer bags to freeze flat.
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Will keep in the refrigerator for 1 week or 4 months in the freezer.
Here are a few other seasonal recipes from my friends who are also Eating Seasonal this August.
Upside Down Plum and Olive Oil Cake from My Name Is Yeh, recipe here.
Tomato Nasturtium Salad with Dates and Pistachios from Simple Bites, recipe here.
Fresh Peaches and Cream Pie from Lauren’s Latest, recipe here.
Fresh Cherry Wine Sauce with Ice Cream from Kitchen Confidante, recipe here.
Chicken and Summer Vegetable Tostadas from Mountain Mama Cooks, recipe here.
Raw Kale Salad with Berries from Café Johnsonia, recipe here.
Watermelon Mojitos from The Vintage Mixer, recipe here.
Peach and Lavender Crisp with Vanilla Bean Ice Cream from Climbing Grier Mountain, recipe here.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. As always, all opinions are my own.
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Abby @ The Frosted Vegan says
Roasted tomatoes and my FAVORITE so needless to say,I can’t wait to try this!
Aimee @ Simple Bites says
My tomatoes are starting to ripen like crazy and your sauce is going on the menu plan this week! Love all the suggestions for uses. And now I’m starving!
molly yeh says
it is sort of alarming how much i need this recipe. there are literally hundreds of green tomatoes in my garden right now and i am fearing the day that they all turn red at the same time! consider my freezer filled with this sauce ;-)
Lauren @ Climbing Grier Mountain says
GAH! Those tomato pictures are stunning! And I will definitely be putting my tomatoes to use!
Samantha @FerraroKitchen says
I live on roasted tomatoes!! I throw in some whole garlic cloves and let those caramelize too..so good!
Lisa says
Wow, I like this recipe. Fresh, Quick, and Healthy!
Lauren at Keep It Sweet says
I’m adding to this to the list of recipes I’m making and freezing pre-baby. Love!
Liz @ FloatingKitchen says
Love this easy tomato sauce recipe. Glad you had a wonderful girl’s trip. At the end of this week I’m heading off to a weekend long bachelorette party and I’m pumped! Gotta have that dose of “girls only” time!
Millie l Add A Little says
Love roasting tomatoes to bring out the sweetness!!
http://youtube.com/addalittlefood
Bri | Bites of Bri says
Is there anything more perfect than a great tomato sauce? Especially is you save some for winter when it’s cold outside and you need a reminder of summer! Glad you enjoyed your weekend with the girls!
Christine at Cook the Story says
This looks delicious and your photos are stunning, as always!
Nikki says
Bake for 4 hours?! How do you keep your house cool?! haha!
This looks and sounds amazing btw. Yum!
Kristen says
I kind of hate you for being so darn talented. Seriously. But it’s a good thing I actually love you to pieces and this tomato sauce. Whoa!
Crista says
as soon as i have enough ripe tomatoes in my garden, i’m making this sauce!
Lori @ RecipeGirl says
What a great recipe, I’m totally trying this soon!
kelley says
This is the kind of stuff I like to make in big batches and then freeze for those dark winter nights went you need to brighten the meal up. As always, gorgeous. xo
Abby says
I made your roasted tomato sauce this weekend … so easy and yummy! I gave some to my mom and sister, so now we are gathering more tomatoes to make more sauce. Thanks for this great recipe!
Ginger says
Can you can it?
Darlene says
I took all of my mom’s red tomatoes from her garden yesterday. We usually stew them but wanted to try your recipe..had 2 commercial pans cooking at the same time at 250 for 5-6 hours. My house smelled just like a gourmet Italian restaurant…so good! I’m not sure if I over cooked them because the tomatoes were falling apart & the sauce is very watery. Is the sauce supposed to be thin or a little on the thick side? I have another batch to do, can’t wait.
Karie says
Also curious if you can can it??? Sounds amazing!!
Annick says
I found this recipe on Pinterest a couple of months ago and since then, I’ve made 3 batches. I’m OBSESSED! It is so simple and easy, but it’s hands-down my favorite tomato sauce. I love it way more than any store-bought jarred sauce. Thank you!
heidi says
Hi Annick, thank you so much for sharing your results with me, and the rest of the FC readers. I just harvested the rest of my tomatoes today and am going to be making a big batch tomorrow! Thanks again.
April says
Oh My Goodness! I louve your web page. I hope to be as gifted as you are at taking pictures and writing. You’re recipes are out of this world amazing. Thank you so much for sharing your talent with the world.
Joe Marta says
She wrote about putting tomatoes in the oven. You hope to be that talented one day
Christina says
Can these be canned????
Laura says
“Simple Roasted Tomato Sauce”
I am with Christina and would also like to know if this can be ‘canned’? And if so would it be the boiling method?
Another HUGE QUESTION I have is what variety of tomato can be used in this recipe? I grow on a Tower Garden and the bigger fruit like Beef Steak, Roma, can be done…but I prefer Cherry Tomatoes…easier to work with in a Tower Garden and give soooo much fruit for one plant.
Janet Hill says
hello, I’m wondering if this recipe can be canned? I’m excited to try it but am new to canning. I’ve noticed a few others have asked about canning but I am unable to find the response.
So excited to try this!
heidi says
To make this as a canned sauce, add two tablespoons of bottled lemon juice and one teaspoon of salt to each jar. Add a teaspoon of sugar to offset the added acidity if desired.
audree says
I got what you said about the canned tomatoes about adding the lemon juice and all but then do you put them in a water bath canner or regular jar canner to can them or is it necessary to can them in the canner?
heidi says
I think you would need to can them if you were not going to refrigerate them.
Lisa Halleran says
I loved the roasted tomato recipe and was thinking of jarring so they would have a shelf life. Do you see or know of any problems doing this with this recipe.
Thank you, Lisa
heidi says
Hi Lisa, I haven’t jarred it to keep for long periods of time, but you can try adding two tablespoons of bottled lemon juice and one teaspoon of salt to each jar. Add a teaspoon of sugar to offset the added acidity if desired.
Cathy says
This is the 3rd year I have made this sauce. If you make with homegrown or as I did, from the farmstand tomatoes, this sauce is to die for. I made it as directed and the end result tastes like a high quality sauce. I am going to make a batch with some carrots and onion in it now.
heidi says
Thanks so much for letting me know Cathy. So glad you enjoy it as much as me!
cindi says
Do you core them before or after roasting? What about spots? Do you cut them out?
Lisa says
I’d like to know this as well!
Margi Brown says
Do you remove the skin from the tomatoes. All the other recipes I looked at on-line say to remove skin, but yours did not say.
heidi says
Hi Margi, no, I keep the skins on and just whiz them in with the sauce!
Chris says
Used this sauce tonight for homemade pizza! It was the best pizza I’ve ever made. Thanks for sharing!!
jodi says
I made this today. Turned out WONDERFUL! I did not core but did cut off some bad parts and used a mix of tomatoes. LOVE IT! And I canned it. I ended up with just alittle over 3 pints. so good!
heidi says
Hi Jodi, did you add anything to the sauce before canning?
Susan says
This is the first time I have used your recipe. And let me tell you the aroma in my house is outstanding. The flavor of this sauce is fantastic. The only thing I added was some fresh rosemary. Thank you for sharing. I will be using this recipe again.
Jess says
Is the 4 months a best by thing? I’m wondering why they wouldn’t stay good in the freezer for longer. I freeze tomatoes whole and toss them in there until next fall.
heidi says
Yes, I’d say it’s more of a best by date, depending on how well you wrap / store them!
Ellen says
I had plans to grill paella today but mother nature wasn’t having it and my tomatoes wouldn’t wait, so I improvised and made a small batch of sauce. I used 1lb of roma tomatoes blanched to peel and seeded, 2 cloves of garlic, 3 basil leaves and roasted for about 3.5 hours (garlic and basil were burning after 2hrs so I removed them). By the end there wasn’t enough volume to blend it so I added an 8oz can of plain tomato sauce and it actually turned out delicious! I’m planning to try again after I visit the farmer’s market this weekend!
heidi says
That’s great that you made it work with what you had Ellen.
Darcy says
This sauce was just excellent. I added abut 1/4 cup broth to the pan at the end to get all the carmalized bits. It was very thick and creamy once I spun it in the blender. I used half for a delicious tomato soup and froze the other half for who knows what in the future. Thank you so much!
Laura @TheWoodFiredVirgin says
This recipe is so easy and flavorful, it is our go-to sauce recipe and has been ever since we found it! In fact, I just featured it on my new blog. I hope you’ll check it out. http://woodfiredvirgin.com/
Sue Crawbuck says
I didn’t see this in any of the comments but there is no need to remove the skins from the tomatoes??
Zoe says
Doesn’t look like it.
Nicole says
This was fantastic! Definitely a new go-to sauce recipe. I finished it with a splash of half and half to make a beautiful pink sauce. This sauce has a very deep, rich tomato flavor and offset the blandness of zucchini noodles. Will definitely be making again!
Arya says
Nice ! thanks a lot :/
Alma says
The sauce sounds amazing and SO easy, but I was wondering if I could use garlic infused oil instead of oil and garlic cloves, to keep it low fodmap? Or even leave the garlic in while roasting, and then remove the garlic before blending it?
Alma says
I posted the below comment 2 weeks ago, so I am posting it again, to see if I will get a reply this time!!
“The sauce sounds amazing and SO easy, but I was wondering if I could use garlic infused oil instead of oil and garlic cloves, to keep it low fodmap? Or even leave the garlic in while roasting, and then remove the garlic before blending it?”
Laura says
I have never made this, so I’m just using my own experience as a cook. ;) When it comes to the seasoning, you can adjust it to your own personal taste. Don’t want the garlic? Leave it out. I personally love the idea of the garlic infused oil. Removing the garlic before blending is also doable. Do what would be best for you. :) Hope that helps.
Laura says
Tomatoes alone have enough acid in them to can. I’m not sure why you would put lemon juice in.
Sara says
The acidity in the soil in recent years has been changes which is causing the acidity in tomatoes to be lower. Also with all the newer tomato varieties the acidity levels vary. Lemon assures safe canning acidity levels.
Jody says
Could you freeze the sauce instead of canning?
heidi says
Absolutely! Put in gallon sized freezer bags and freeze flat so they can stack. Freeze for 3-4 months.
Sara says
How long do you hot water bath process?
vivian gerard says
just picked some tomatoes but the next picking i will make this and thankyou so much for the recipe
Lori says
I have made this twice and absolutely love it!! I just used vine ripened tomatoes from the grocery store (I’m not a gardener) and it came out fabulous. So simple and delicious. Thank you!!
Megan says
I’ve never made home made sauce before so this was super fun and easy to make! I will definitely make this again!
Learn tally says
Best idea ever, such a good way to preserve all those delicious tomatoes…
Michelle says
I made tomato sauce using this method, we used 3 jars so far and just love it! I am making another batch as I type! lol This is my first time ever making tomato sauce and it isnt scary as I first thought it would be lol
Julie says
Sooooooooo Good!!!! Thank you for sharing.
Franki says
last season I made sauce using the blanching technique it came out super thin and ended up staying in my freezer until I tossed it this year so im going home tonight to make this recipe. IM SO EXCITED
Marcy says
What kind of tomato and about how many equals 5 to 6 pounds? I can’t wait to try this recipe using all our tomatoes from our garden. We have roma and cherry! Thank you.
Ashley Potts says
I’ve made this sauce several times however this year it’s very bitter/acidic. I don’t remember it having this taste the last time. I recall being able to just eat it from the blender but this time i think I’ll have to cut it with something….. any suggestions? Did I possibly cook it too long ?