Easy Roasted Tomato Sauce is a healthy and simple way to enjoy fresh tomatoes months after picking them. Freezing 16 ounce bags of the sauce makes using them later so convenient!
I went to the wet market across the street to grab tomatoes for homemade pizza sauce. As I walked up she was unpacking a large styrofoam box full of cherry tomatoes that smelled like a tomato garden. Instead of buying 1 kilo I bought the whole box- Almost 6 kilos of Cherry Tomatoes! So after using 1-1/2 kilos to make pizza sauce I set ahead to roast the rest for a Easy Roasted Tomato Sauce that I planned to freeze.
I’m not big on canning because it’s so much work, when freezing them is so much easier! Call me lazy or whatever… I have 4 freezers. Anyways, I’ve been slowly working my way through my overflowing freezers, so since I had the space for the sauce, I may as well keep them filled to capacity!
After roasting the tomatoes, throw them in the blender and blend until they’re as smooth as you like. I prefer a slightly chunkier sauce- especially for tomato soup and marinara sauce so I didn’t over-blend my Easy Roasted Tomato Sauce. But if you prefer a smoother texture, blend for at least 2-3 minutes.
After you blend the sauce, pour 16 ounces (2 cups) of sauce to each bag, then store in your freezer for up to 4 months. Although I don’t think these are going to last that long in my freezer!
I can’t wait to make this recipe for Roasted Tomato Soup tomorrow for dinner! And a bag of this sauce will work in a pinch when I need to make spaghetti, It’s just as easy as opening a can of spaghetti sauce, but so much tastier! I promise!
Yields 4 x 16 ounce servings
An easy and healthy way to enjoy fresh tomatoes! Roasting the tomatoes helps bring out their natural flavors! Enjoy as a soup, make spaghetti sauce or spread a spoonful over your homemade pizza!
10 minPrep Time
4 hr, 30 Cook Time
4 hr, 40 Total Time
- 1 head garlic, peeled
- 1/4 cup olive oil
- 6-7 pounds Cherry Tomatoes
- Salt and Pepper
- Preheat oven to 250F.
- Toss together all of the ingredients.
- Pour onto a greased baking sheet and arrange the tomatoes top-side down.
- Bake for 4 - 4 1/2 hours. The tomatoes are ready when they are soft and withered.
- Cool. Then pulse in a blender, until the tomatoes are crushed. The longer you puree, the smoother it will be. I wanted a crushed texture sauce so I pulsed 5 times then blended the tomatoes for 30 seconds.
- Pour the sauce into a quart-sized Ziplock bag.
Freezer safe for up to 4 months.