All of the sudden I’ve got more tomatoes than I know what to do with so I went looking online and found this homemade tomato sauce recipe that you can freeze and then use in place of canned tomato sauce in recipes for soups and spaghetti sauce, etc so I’ve been making sauce like crazy this past week. It smells divine, I can’t wait to use it in a pot of soup! And it’s so easy! The recipe comes from “Havahart”.
as many tomatoes as you want
salt and pepper
1 Preheat oven to 375. Spray 2 cookie sheets with sides with baking spray or brush with olive oil.
2 Cut tomatoes in half and remove core and seeds. Place cut side down on prepared cookie sheets. Slice an onion and peel and slice some garlic cloves in half and place those on the cookie sheet mixed in with the tomatoes.
3 Drizzle olive oil over whole sheet then grind fresh salt and pepper over the top.
4 Roast in oven for 30 – 45 minutes until tomatoes are soft and beginning to brown.
5 Remove from oven and let cool for a bit.
6 Place all ingredients in a blender or food processor and pulse until desired consistency.
7 Place in Ziploc freezer bags and freeze.
Pingback: Zoodles with Homemade Tomato Sauce | Penny's Food Blog
Pingback: Thin and Crispy Sourdough Pizza Crust | Penny's Food Blog
Pingback: Roasted Cherry Tomato Sauce | Penny's Food Blog
Pingback: Roasted Roma Pizza Sauce | Penny's Food Blog