Home-Roasted Tomato Sauce
Updated: Oct 31, 2022
gf, v, veg
We're coming to the end of tomato season right now so it's a good time to make some sauce! I find the best place to buy good tomatoes in bulk is usually at the Farmer's Market. In the fall, you can often find farmers selling big boxes of ripe tomatoes at a decent price, even as good as $3/pound if you get lucky. You can also wait until the end of the day and try to bargain with them since they will likely not want to carry all that produce all the way back to the farm. With a few extra ingredients, some garlic, spices and maybe a drizzle of good quality olive oil, you'll have all you need to make 4-6 jars of delicious tomato sauce!
Tomatoes are rich in vitamin C, potassium, folate, vitamin K, to name a few. When cooked, they are especially high in lycopene, an antioxidant that gives tomatoes their red color, which helps protect your cells from damage. It is even associated with reducing the risk of some cancers, lowering risk of heart attacks and strokes. Since tomatoes are on the environmental working group's Dirty Dozen list, we recommend using organically grown tomatoes if possible.
Just a few simple ingredients and a little time in the oven, and the payoff is huge. You can even freeze some for later. A homemade jar of sauce could make a perfect gift or hostess gift too!
2 lbs roughly chopped tomatoes, 4 cloves garlic, and a sprinkle of seasoning...
makes this luscious sauce...
All you need is...
2 lb. ripe tomatoes (we like to use early girl or Roma)
extra virgin olive oil (single origin), if desired
Italian seasoning (or sub dried oregano, thyme and basil)
sea salt or Himalayan pink salt and freshly ground pepper
So let's get started...
Roasted Tomato Sauce
2 lbs organic Early Girl or Roma tomatoes, chopped or left whole on the vine (the latter method will take longer in the oven)
6 cloves garlic, unpeeled, tops trimmed
1 TB olive oil
2 tsp Italian seasoning (or a combination of dried oregano, thyme, & basil)
Sea salt & freshly ground black pepper to taste
Optional flavor/nutrition boosts: 1 TB mellow white miso, 2 TB nutritional yeast, 1 TB soaked goji berries, 1/4 cup freshly chopped herbs (parsley, oregano, thyme, etc.)
1) Preheat oven to 375 degrees. Place tomatoes on a parchment-lined baking sheet and spread the garlic cloves among the tomatoes.
2) Sprinkle with herbs and drizzle olive oil over the tomato mixture.
3) Roast in the oven for 35-45 minutes, or until the tomatoes start to blacken around the edges, becoming soft and caramelized.
4) Remove from oven and sprinkle with salt and pepper. When cool enough, squeeze the roasted garlic out of the clove (this is why it helps to trim the top). Remove stems if using tomatoes on the vine (if you left them on).
5) Transfer the mixture to a blender and mix until you reach a desired consistency. You can also skip the blender and use a potato masher or large fork for a chunkier texture.
5) Divide your sauce into glass jars with a tight fitting lid. Store in the fridge for up to one week or in the freezer for up to 3 months. Note: if freezing, use a straight-sided jar and leave room at the top for the sauce to expand. Don't forget to label everything so it doesn't become a "mystery sauce"!
Tip: Since most of this work is hands off, this is an excellent dish to accomplish while you work at home!
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