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From Garden to Table: Homemade Roasted Tomato Sauce

Updated on August 2, 2012

Got Tomatoes?

Tomatoes are one of the most versatile crops you can grow in the garden. You can eat them fresh as well as add them to many dishes. They are also very easy to preserve for later use in soups and sauces.

Tomatoes are good producers and one plant will give a lot of fruit. If you want to eat fresh try the small cherry or grape varieties. Beefsteaks are great for sandwiches. However, if you want to make sauce plant lots of Roma or Paste tomatoes, which have more meat and less seeds, making for a thicker and more flavorful sauce.

If you have ever canned or processed tomatoes in any way you know it takes a lot of work. Taking off the skins and removing seeds can take forever. If you are making something like ketchup that step can't be skipped, but if you want a delicious tomato sauce to add to your favorite dishes look no further. This is the easiest sauce to make and it is so very good.

Be warned this is a process recipe. There are no exact measurements, but are based on a large batch which overflows your standard roasting pan which makes about 3 qts worth of sauce at a time. Trust your tastes. If you like garlic, add a bunch. You can always add more at the end if the flavor isn't enough.

Gather Your Supplies:

  • Fresh tomatoes
  • 1 head garlic
  • 1 medium onion
  • fresh basil and oregano
  • balsamic vinegar
  • sea salt
  • pepper
  • olive oil
Mix tomatoes with balsamic, garlic, oregano, salt and pepper before roasting.
Mix tomatoes with balsamic, garlic, oregano, salt and pepper before roasting.
Top with basil when the tomatoes come out of the oven.
Top with basil when the tomatoes come out of the oven.
Blend well with an immersion blender or food processor for smooth, creamy sauce.
Blend well with an immersion blender or food processor for smooth, creamy sauce.

Instructions

  1. If you are using Roma or Paste Tomatoes cut them in half. If you are using a medium size tomato like a Better Boy cut them in quarters. My pan is usually overflowing - which isn't ideal, but you can also add a second pan.
  2. Set all your tomatoes in a large roasting pan. Add a whole head of garlic. Skin and bruise each clove. Cut the onion into quarters and add to the tomatoes.
  3. Sprinkle with salt, pepper, balsamic vinegar and olive oil. Don't skimp if you want flavor!
  4. Dig your hands in and give the tomatoes a good mixing to make sure the oil coats everything.
  5. Turn your oven on to 400* and roast until the skin is wrinkled and the tomatoes are starting to blacken in a couple of spots. Approximately 45 minutes. You might want to give them a stir a couple of times while they are cooking if you pan is pretty full.
  6. Transfer the contents of the pan into a large bowl- I use my crock pot. Add in a bunch of fresh basil and oregano.
  7. Blend the tomatoes with an immersion blender until very smooth. You can also use a food processor, but you will have to work in batches.
  8. Start tasting. This is where personal preference comes in. Take a taste and add more salt, pepper, balsamic, herbs, etc. until it is to your taste. I sometimes add a drizzle of honey too.

Now What?


Now that your sauce is done what can you do with it? If you only made a small batch, just pour in in a container and use within a week. If you made a large batch you can freeze it in bags or containers. I like to use 2 cup portions in bags that I freeze flat so they take up less room.

You can also can this sauce using a hot water bath canner. If you are worried about acidity you can always add a tablespoon of Balsamic Vinegar to each jar as you add the sauce. Process in the canner for 35-40 minutes.

This sauce is amazing alone- I could eat it by the spoonful as a soup. You can use it in chili, on pasta, on pizza...

So this summer when your counter is overrun with tomatoes give it a try! Let me know what you think.

3.3 stars from 15 ratings of Roasted Tomato Sauce

Comments

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    • profile image

      Nistor 

      3 years ago

      I think most ppeloe I think most ppeloe probably don't cook them that long. As long as they are tender enough for you, they're good to go. Thanks for watching!

    • profile image

      David 

      3 years ago

      Wow, congrats on the big move! I tried Field Roast for the first time at the Vegan Holiday Festival (I think maybe Vegfest?) and have been a fan ever since. The Celebration Roast is my rfvaoite. I never liked real meat, and your product is the only one that has enough real flavor to make it a food on it's own, not something fake. I'm not ready for the sausages yet (they look too meaty, I know I'm crazy!), but I love love love the roasts! Keep up the great work

    • sadie423 profile imageAUTHOR

      sadie423 

      6 years ago from North Carolina

      So glad you liked it!

    • profile image

      KristinT 

      6 years ago

      I made this tonight and all I can say is WOW, WOW, WOW (yes, in caps)! This sauce was soooo easy and didn't require a 2 to ? hour marrying time. The flavors were all there and it was super delicious. I should mention that after pureeing (sp?) it, I did add about 3/4 water to water it down a smidge as it was thick. My husband is Italian and was completely impressed. He ate the remaining sauce off the spoon. Thanks so much for this recipe! Job well done - thanks!!!!

    • RedElf profile image

      RedElf 

      6 years ago from Canada

      I love raising tomatoes and making my own sauce. I will definitely give your recipe a try as it sounds yummy! I, too, usually freeze my toms flat - 2 cup portions in freezer bags. My Granny would have loved 'em - she canned hers!

    • clothespinnedlove profile image

      clothespinnedlove 

      6 years ago from Wisconsin

      You are awesome Sadie! Praying my tomatoes come through for me again this year! No bad storms please!

    • sadie423 profile imageAUTHOR

      sadie423 

      6 years ago from North Carolina

      Thank you all for all the nice comments! I hope you try the sauce and enjoy it. It's my favorite and usually can get enough to feed my family of 7 through December at least. I am missing it right now and can't wait until tomatoes start to ripen!

    • profile image

      susanm23b 

      6 years ago

      This recipe looks so delicious! I'm sure that the roasting really brings out the flavors :) It would be so great to have a freezer full of this! Thanks for sharing your delicious recipe with us--I plan to try it. Voted up!

    • Thelma Alberts profile image

      Thelma Alberts 

      6 years ago from Germany

      Hi Sadie! Thanks for sharing this recipe. I like tomatoes and I usualy use them for my pasta and pizza. Well, I don´t have a tomato garden but I am fond of buying lots of tomatoes when they are cheap especially on summer times. My tomato sauce is similar to yours. Voted up and SHARED to my followers.

    • skye2day profile image

      skye2day 

      6 years ago from Rocky Mountains

      WOW oh wow. Well my friend you can thank Peggy she sent me over via the feeds. I am grateful to stop in. I do not have a garden but I know many that do and they will love this recipe. I am linking out and pinning on my wall. Great stuff. This looks easy and delicious. My kind of canning. Eh, I need to tell my friends I get a jar or two for sending along the goods. JK, not.

      God Bless you. I joined your rank of fans. Your writing flows. Sweet. (0;

    • leahlefler profile image

      Leah Lefler 

      6 years ago from Western New York

      Wow - this sauce sounds wonderful! I planted several Roma tomato plants this year in our raised beds, so I should be able to try it out once all those tomatoes ripen! I can our tomatoes, so I'll probably add some lemon juice or balsamic and process the jars that way - looking forward to some delicious spaghetti sauce!

    • Peggy W profile image

      Peggy Woods 

      6 years ago from Houston, Texas

      Your recipe sounds absolutely delicious!!! I am not growing enough tomato plants to worry about canning or freezing them this year but this makes me think of my first garden ever when I planted 43 tomato plants. I had no idea how much would be produced. I learned how to can in earnest that year! Ha! I like your touch of using the fresh herbs and the balsamic vinegar. Voted useful and will share with my followers who just might be having a bumper crop of tomatoes this year. This should be a Hub of the Day!

    • savingkathy profile image

      Kathy Sima 

      6 years ago from Ontario, Canada

      Thanks for posting this! Your recipe sounds easy and healthy and I'm sure the sauce will be delicious. I will definitely be using this recipe to make some sauce to freeze this summer.

    • Torys Ten profile image

      Torys Ten 

      6 years ago from Central Utah

      This sounds delicious. It is still freezing at nights out here, but will have some Roma's in soon.

    • clothespinnedlove profile image

      clothespinnedlove 

      6 years ago from Wisconsin

      I love this! I'm growing a bunch of tomato plants this year, and eventually wanted to learn how to make it into sauce! Great article~

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