Preserving Summer’s Bounty {Roasted Tomato Sauce}

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It’s hard to believe that summer’s seriously over. Personally, I’d like to protest. Anyone? However, there are good things that come after the summer. Like my daughter going to Kindergarden. And wearing fleece jackets and my yoga pants again. And a HUGE bounty of vine-ripened tomatoes! A farmer-friend of mine sold me a flat of varied tomatoes at last week’s farmers’ market, and I asked my friend Frannie for a great tomato sauce recipe. She’s my go-to girl for good recipes, and she delivered! This roasted tomato sauce recipe is a great starter for anything tomato based, from spaghetti sauce to pizza sauce, chili, and tomato florentine soup. Here’s the recipe for you:

Roasted Tomato Sauce

Ingredients:

  • 1 box of tomatoes (about 30 medium-sized tomatoes, plus or minus some if you use cherry or pear tomatoes.
  • 1 c. kale
  • 2 T. Balsamic vinegar
  • 3 T. Olive oil
  • 1 T. Garlic powder (or about 2 cloves fresh garlic)
  • 1/4 c. Onion
  • Fresh herbs (I used a handful total of basil and parsley)
  • 2 T. Italian seasoning
  • Salt and pepper to taste

Directions:

  1. In a large roasting pan, place peeled and cut tomatoes. To peel, blanch and chill your tomatoes just like the peaches in this post here.
  2. Add garlic powder (or fresh garlic), onion, kale, olive oil, herbs and balsamic vinegar. Toss to coat evenly.
  3. Roast in the oven for approximately 40 minutes at 400 degrees.
  4. Once roasted, place in a blender and pulse or mix to your desired consistency.
  5. Add salt, pepper, and Italian seasoning to taste.
  6. Use as desired! You can add this sauce to chili, roast it even further to thicken it up or make a tomato-based vegetable soup.
  7. And because this is a large batch recipe, you can either make less, or store the rest of your sauce. This could mean freezing it in Ziploc bags or Tupperware containers. I water-bath canned mine simply because I am completely out of freezer space! Follow specific directions for canning tomatoes if you are interested in canning your extra sauce for the winter.

This recipe is slightly modified from the blog Collecting the Moments…One by One.

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Ingredients: Tomato
Meal Type: Sauces, Spreads, and Dressings, Clean Eating, Dairy Free, Egg Free, Gluten Free, Meatless
Categories: Healthy, Vegetables, Canning & Preserving, Oven

Comments & Reviews

  • Karen

    Did you happen to weigh your tomatoes? One box is a difficult measurement as I don’t have any idea what size box you have. And did you peel your cherry tomatoes?

    • Dana

      Karen, I apologize…no I didn’t. It was about 30 medium sized tomatoes. I peeled the medium tomatoes, but simply cut the cherry tomatoes in half. Their skins are softer and thinner. Good luck!

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