This tomato sauce is easy and delicious! It’s perfect for using up all those tomatoes that are so plentiful in the garden.
Let the oven and the food processor do the work for you, and you’ll love having this sauce around on a cold winter’s night when their isn’t a decent tomato insight.
Everything gets piled onto a baking sheet with a generous amount of olive oil.
- 12-15 small or medium fresh tomatoes or whatever will fit in a single layer on your largest sheet pan
- 1 head of garlic, or just 3-4 cloves
- Small onion
- handful of basil
- 1/4-1/2 cup olive oil
- salt and pepper
- Preheat the oven to 425 degrees. Halve or quarter the tomatoes if they are large. Put them on a large baking sheet. Add the garlic, basil and salt and pepper. Pour the olive oil over everything. Roast, until the tomatoes are very soft and everything is a little browned, about 45 minute to an hour depending on how big and juicy your tomatoes are.
- Let cool slightly, then carefully scrape the mixture into a food processor and process to as smooth or chunky as you like. Transfer to a large bowl or heat proof container and let cool completely. Portion into quart or gallon-sized freezer bags, and freeze for up to three months or use within one week.
- This recipe can be varied with seasonings and herbs to suit your tastes.