Freezer Tomato Sauce
When life gives you tomatoes, make tomato sauce—for the whole year.
Food stylist Teresa Blackburn is a genius at preserving foods, particularly tomatoes.
- 16 Tomatoes
- ½ cup Fresh Basil
- 8 Garlic Cloves
- 2 T White Balsamic Vinegar
- or 2 T Red Wine Vinegar
- 1 tsp Sea Salt
- 1 tsp Freshly Ground Black Pepper
- 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.