The tomato harvest is going pretty well over here so I’ve been trying to find different ways to use them. I searched for recipe varieties and I keep canning. My new favorite is this roasted tomato sauce. It’s gorgeous and has a lot of variety, but most importantly it is easy!
This is really the easiest way I’ve ever saved tomatoes. Roasted them in the oven with some oil, salt, pepper, chopped up garlic, and handfuls of fresh basil and oregano. From there, you blend it all into your blender and store in jars. EASY!
I mean, look at the color of this sauce. It’s just gorgeous. And the fact that it’s so versatile makes me like it even more. NOTE: If you are making this to store for more than a few days, you need to add the correct amount of citric acid. Add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid.
Ways to Use:
- Add water or milk for a creamy tomato soup
- Topped over meatballs
- Eggplant Parmasean
- Drizzled over french bread and topped with cheese
- And pretty much anywhere you’d use a red sauce
Add labels after you’ve done your water bath canning and allowed them to seal and cool. But label them and store. Or label them and share!
- Tomatoes - as many as you can fit onto a sheet pan
- Olive Oil
- Garlic - 5 cloves chopped
- Tbs Oregano
- Handful of basil leaves
- Preheat oven to 400 degrees
- Fill a sheet pan with tomatoes
- Drizzle with olive oil
- Sprinkle salt and pepper over the tomatoes
- Mix tomatoes into the olive oil and seasoning
- Sprinkle the garlic over the tomatoes
- Spread fresh basil and oregano around
- Bake in oven for 1 hour or until tomatoes are roasted
- Blend together until smooth
- Pour into jars
- If storing in jars, DO NOT forget to correctly add citric acid and properly can. Not worth the risk.
- If not storing long term, allow to cool and store in fridge in closed jars for 1 week.