I love a fresh tomato sauce, and it’s so easy to do yourself! This is perfect for those summer months down south when there’s an abundance of fresh garden tomatoes. Whip up this easy tomato sauce, and pop in the freezer to use well into the fall months. This recipes makes about 3 cups of tomato sauce, but can easily be doubled (or tripled!) if you have more tomatoes to use.
This sauce is delicious on a homemade pizza, or as a dipping sauce for mozzarella sticks, calzones, or crusty bread. Use it on spaghetti, in lasagna, or as a base for veggie soup. The possibilities are endless!
Enjoy!
- 4 large tomatoes halved
- 1/2 large yellow onion quartered
- 2 cloves garlic minced
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp italian seasoning
- 1 tsp sugar
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. Preheat the oven to 400F
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. Pour olive oil, garlic, italian seasoning, salt, and sugar into the bottom oven an oven safe pan or casserole dish (use something with at least a 1 inch edge)
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. Toss the tomatoes and onion in the oil mixture, then lay the tomatoes cut side down with the onions dispersed around them.
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. Roast the tomatoes for 30-40 minutes, or until the skins start to pull away from the tomato. A good amount of liquid will be in the pan too - the good stuff!
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. Remove from oven and let the pan cool until the tomatoes are easy to handle.
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. Remove the skins from tomatoes. Transfer the skinless tomatoes and the onions to the food processor. Drizzle in about half of the liquid from the pan (save the rest in case you want to make a thinner sauce)
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. Pulse the food processor to blend the tomatoes to your desired consistency - I like them a little chunky! Add more liquid if desired.
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. Reheat in a saucepan and use to top pasta, pizza, bruschetta, or as a dipping sauce. Or, place in an airtight container, cool in the fridge, and then freeze until ready to use!
STEP BY STEP PHOTOS:
I always have onions, minced garlic, and italian seasoning blend on hand. Just give me the tomatoes, and I’m ready to go!
Start by adding your oil, garlic, and seasonings to your oven-safe casserole dish. Mix to combine, and spread evenly across the bottom of the pan.
Place your halved tomatoes face-down in the oil mixture, and surround with your onion chunks.
Roast the tomatoes in your 400F oven for 30-40 minutes, or until the skins start to peel away. Remove from oven, let cool for at least 15 minutes, then gently remove the skins from your tomatoes – they should peel away easily!
Throw everything into your food processor, adding as much of the liquid on the bottom of the pan as you’d like. This is where all the good seasonings are, but it will also make your sauce thin. It’s your preference! Puree until desired consistency, then cool completely before freezing. Thaw and reheat over the stove for future use!
