Easy Roasted Tomatoes for Sauce and Freezing
Easy Roasted Tomatoes for Sauce and Freezing - Anyone can do this! No peeling or coring needed. Just clean, cut, roast, process, and freeze or use immediately. This delicious sauce can be used in any recipe that calls for tomato sauce.
Servings: 24 1/4 cup servings
Calories: 23kcal
Ingredients
- 42 whole Roma tomatoes
- 4 tsp olive oil
- 1/2 tsp kosher salt optional
Instructions
- Preheat oven to 400°F. Line your pans with foil (for easy clean-up) and drizzle half the olive oil on the foil.
- Wash all the tomatoes, remove stems (and core if desired), and slice in half length-wise. Place them on the foil-lined pans, cut-side down. Drizzle the rest of the olive oil over the tomatoes and sprinkle kosher salt evenly over the tomatoes, if desired.
- Place pan(s) in pre-heated oven. Roast for 40 to 45 minutes, checking them after 40 minutes. Tomatoes should be soft and somewhat shrunk. A little browning on the skins is fine, but be careful not to roast too long or you’ll make tomato paste or dried tomatoes! Remove pans from oven when done and cool slightly.
- Slide the roasted tomatoes into a food processor and blend together, in batches, till smooth or of desired consistency. If you want to use it immediately, return to a large pot and season with your herbs and spices of choice. Continue reading for freezing directions.
- Ladle into clean, pint-sized freezer boxes, leaving 1/2 inch head space (that’s the space between the top of the sauce and the rim of the box).Cover with a clean lid. Label the contents, date it, and place in your freezer.
Notes
**Make about 3 pints of sauce.
Nutrition facts (per 1/4 cup serving): 23 calories, 1 gm fat, 4 gm carbohydrate, 1 gm protein, 1 gm fiber, 45 mg sodium, 221 mg potassium.