Freezer-Friendly Roasted Tomato Sauce

adapted from Bon Appetit a while back


2 lbs tomatoes, cored and halved lengthwise (Plum are best)
3 T. olive oil
1 t. Kosher salt
6 garlic cloves
¼ c. tomato paste

Yields about 2 cups, recipe can be doubled or tripled


1. Preheat oven to 375. Line a 12×18 jelly roll pan with aluminum foil and set side.
2. Place tomatoes in a bowl and toss them gently with olive oil. Line the tomatoes on a jelly roll pan and sprinkle them with kosher salt. Arrange unpeeled garlic cloves around that tomatoes on the pan.
3. Roast tomatoes for 50min-1hr, or until tomatoes are soft and just beginning to brown.
4. Remove from oven and allow tomatoes to cool slightly. Then place the tomatoes, and any oil from the pan, into a food processor fitted with a steel blade. Squeeze the roasted garlic out of the cloves and drop into the food processor as well. Puree until smooth.
5. Pour puree into a sauce pan and add the tomato paste. Bring the liquid to a bowl and stir often until sauce is thickened. Allow to cool and then place in tupperware to freeze.

Naptime Notes

Naptime Recipe Serving ideas

It is hard to go wrong with a stockpile of tomato sauce. There is an infinite number of uses for it, and you can always season it to your liking when you add it to your meal.

Naptime Stopwatch

Aside from the roasting time making the sauce takes about 10 minutes total. This minimal amount of time makes it incredibly worth it when it saves you time later on.

Naptime Reviews

Basic tomato sauce is always a crowd-pleaser. I use this for everything from lasagnas, to pastas to soups. Everyone loves it.

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