You are here: Home » Recipes » Freezer Tomato Sauce Freezer Tomato Sauce Recipe by Teresa BlackburnKitchen Tested Yield 12 cups Prep 40 mins Cook 20 mins When life gives you tomatoes, make tomato sauce—for the whole year. Mark Boughton Photography / Styling by Teresa Blackburn PrintEmail Food stylist Teresa Blackburn is a genius at preserving foods, particularly tomatoes. Ingredients 16 medium to large ripe, but firm, heirloom tomatoes1/2 cup torn fresh basil leaves6 to 8 garlic cloves, thickly sliced2 tablespoons white balsamic or red wine vinegar1 teaspoon sea salt Freshly ground black pepper Instructions Preheat oven to 375F. Cover baking sheet with parchment paper. Cut an X in the bottom of each tomato and place on parchment with X side up. Roast tomatoes 20 to 30 minutes, until skin begins to pull away at the X. Remove pan from oven and let tomatoes cool. When cool enough to handle, core each tomato and peel skin away from meat of tomato using a sharp knife. Work over a large nonreactive bowl to catch juices. Coarsely chop tomatoes in bowl using knife or scissors, or squish with your hands. Add basil, garlic, vinegar, salt and pepper. Mix well. Label clean glass jars, freezer boxes or bags. Fill containers two-thirds full with sauce; seal or close and place in freezer up to 6 months. Makes about 12 cups, depending on size of tomatoes. Recipe by Teresa Blackburn.