This roasted tomato sauce is made with 6 simple ingredients and requires less than 10 minutes of hands-on prep work. Enjoy now or freeze it for later!
Course sauce
Cuisine Italian
Keyword tomato sauce
Prep Time 5 minutesminutes
Cook Time 4 hourshours
Servings 2to 2 ½ quarts of sauce
Calories 526kcal
Ingredients
5-6poundsmedium or small tomatoes, stems removed
1medium head of garlic, peeled (you can chop the garlic if you want but can keep cloves whole if you'd like)
⅓cupextra-virgin olive oil
½cupfresh basil leaves
kosher salt and freshly ground black pepper
Instructions
Preheat the oven to 250 degrees F.
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.
Bake for 4 hours or until tomatoes are soft and bursting.
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.
Will keep in the refrigerator for 1 week or 4 months in the freezer.
Notes
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.