Oven Roasted Tomato Sauce Freezable Recipes

ROASTED TOMATO SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or aluminum foil.
• Place tomato halves skin-side down on the prepared baking sheet. Add garlic cloves. Evenly drizzle tomatoes and garlic with olive oil and season with salt and pepper.
• Roast in the preheated oven until tomatoes are bubbling, about 25 minutes. Increase heat to 425 degrees F (220 degrees C). Roast until tomatoes just begin to brown, 10 more minutes. Turn off the heat. Let tomatoes sit in the hot oven with the door closed until further caramelized, about 5 minutes.
• Transfer roasted tomatoes and garlic to a bowl. Add basil and use a wooden spoon to crush the mixture and break apart the tomatoes, leaving them a bit chunky. Remove peels, if desired. Serve over your favorite cooked pasta.

ROASTED TOMATO SAUCE

Steps:

• Preheat oven to 425 degrees. Use a sharp paring knife to core the tomatoes. Cut tomatoes in half; transfer to one large (or two smaller) rimmed baking sheet; add onion, carrots, garlic, and thyme.
• Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes cut side down). Roast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward the center of the sheet.
• Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times, until chunky. Let cool completely; transfer to an airtight container.

OVEN ROASTED TOMATO SAUCE

Steps:

• Preheat the oven 400°f.
• Slice tomatoes in half, set aside.
• Pour the olive oil onto a large baking sheet and spread it around the sheet.
• Sprinkle evenly the garlic, herbs, sugar, salt and pepper over the oil.
• Place the tomatoes cut side down onto the baking sheet.
• Roast for about 30-40 minutes, or until the skins start to lift from the tomatoes.
• Allow to cool.
• Remove the skins and put the sauce into a large bowl and break up the flesh with a fork.
• Reheat sauce if using immediately.

OVEN ROASTED TOMATO SAUCE (FREEZABLE!)

Steps:

• Heat the oven to 375ºF. Core and slice the tomatoes in half, then arrange them cut-side down, in one layer on a large, rimmed baking sheet or baking pan, lined with parchment paper, if you like, for easier clean-up.
• Arrange the onions, garlic and herbs over the top, then drizzle the whole thing evenly with olive oil and sprinkle with salt, sugar, and pepper.
• Bake for an hour and a half to two hours (or so), until the tomatoes are browning in spots and have fully collapsed.
• Now you have choices: put the contents of the pan (including all the juices), through a food mill: this will make a smooth, skinless and seedless sauce. Or else remove the skins and either blend it all in a blender or food processor, which will make a good but more roughly textured and seedy sauce, or mash with a fork for a chunky sauce.
• Taste it: it will likely need a bit more salt, and more sugar too, if it seems acidic. Use it, or allow it to cool completely, then spoon into labeled freezer bags and freeze, or (my favorite) spoon in 1/3 or 1/2 cup amounts into muffin tins and freeze. I use a silicon muffin pan. When they're frozen, pop them out and into ziploc bags and store in the freezer.
• The measured amounts frozen in muffin tins make it simple to get out just what you need when you're making pasta, pizza, tamale pie, or other recipes.