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!
Keyword tomato sauce
Prep Time 5minutes
Cook Time 4hours
Servings 2to 2 1/2 quarts of sauce
5-6poundsmedium or small tomatoesstems removed
1medium head of garlicpeeled (you can chop the garlic if you want but can keep cloves whole if you'd like)
1/3cupextra virgin olive oil
1/2cupfresh basil leaves
kosher salt and freshly ground black pepper
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.
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.