Roasted Tomato Sauce
Roasting brings out the natural sweetness in any vegetable. Sometimes a raw tomato sauce can be acidic and some recipes call to add sugar, so that’s why I like to roast the tomatoes, onions and garlic because I don’t like adding sugar where it’s not needed.
This sauce is great to keep in the freezer. I like to store my sauce in ziptop bags, portioned into 8 1 cup servings. That serves 2 purposes, 1 they can store flat so you can stack them and they don’t take up a lot of room and 2, if they are portioned, you can just pull the bag out of the freezer when you need it, microwave, or drop the bag into boiling water to defrost and dinner can be on the table in minutes.
- 4 pounds Roma tomatoes
- 2 medium onions, peeled and halved
- 5 cloves garlic, unpeeled
- Olive oil
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 10 fresh basil leaves
- Preheat oven to 400 degrees F.
- Arrange the tomatoes, onion and garlic on a baking sheet.
- Drizzle with olive oil, and sprinkle dried basil, salt and pepper.
- Roast in the oven for 40 minutes.
- Remove from the oven and allow to cool.
- In 2 batches, add half the vegetables to a blender along with the fresh basil leaves and blend in batches until smooth.
- Taste for seasoning and adjust to taste.
- Transfer to ziptop bags or plastic container with lid and freeze.
Amount Per Serving Calories 73Sodium 114mgCarbohydrates 16gFiber 4gSugar 9gProtein 3g