I’ve got a ton of tomatoes in my garden and love canning them. But it takes an awful lot of tomatoes to make canning worthwhile, in my opinion. So, when I have too many tomatoes to eat, but not enough to can, I need something to do with them or the spoil.
Enter – Homemade Roasted Tomato Sauce!!
- Fresh tomatoes, preferably Romas, but cherry tomatoes and big tomatoes work well too.
- Garlic to taste, 5-6 cloves
- Fresh basil
- Coarse sea salt
- Freshly ground pepper
- Preheat oven to 425 degrees.
- Wash tomatoes and cut them in half (or quarters for large tomatoes) - leave cherry tomatoes whole.
- Put tomatoes on a cookie sheet.
- Peel garlic cloves and place them whole on the tomatoes.
- Tear fresh basil into small pieces, add to the cookie sheet.
- Add salt & pepper.
- Bake for 1 - 1 1/2 hours.
- After they have roasted, let the tomatoes cool a bit.
- Put them in a blender and blend until smooth.
- Season with more salt & pepper to taste.
- Enjoy on your favorite pasta.
This sauce results in a rich, creamy pasta sauce. It’s awesome as a quick, meatless lunch, or great to use as a base for any sauce. After we’ve eaten a serving, I bag the leftovers up and freeze for another day!
I think this sauce would be fabulous to make in large batches to can. I haven’t tried that yet though, because it requires busting out the pressure canner – something I have never tried without my Mama present. 😉