It is hard to see summer coming to an end this year. Usually, I’m WAY too excited to fall- the cooler weather, the changing leaves, wrapping my hands around mugs of hot coffee, tea and apple cider…it is the start of my favorite part of the year. The colder parts. But this year, I don’t want summer to go because with it our opportunities to spend time outside with our loved ones will pass. We will likely go back to spending much of our time at home and that feels overwhelming right now. So this year, more than any other, I’m trying to preserve summer in any way I can so we can break into it in the dead of winter. Something about opening a jar of pickles or coating pasta in sauce made from sun ripened summer tomatoes makes me feel more at ease with life. Maybe you feel the same…? If you do, I hope you make this oven roasted tomato sauce. It doesn’t take much time. You don’t have to can it- it freezes beautifully- and it will give you a little summer to bring out when you most need it over the coming weeks/months.
Oven Roasted Tomato Sauce
Makes approximately 6 cups (this will vary depending on the juiciness of your tomatoes)
10 minutes prep time
1 hour cooking time
3 pounds ripe tomatoes, cored and halved or quartered (I’ve used everything from Roma to cherry to heirloom)
1 large yellow onion, peeled, halved and sliced
1 head garlic, top 1/2 inch trimmed off
4 sprigs fresh oregano
olive oil
salt & pepper
a couple handfuls of fresh basil leaves
1 tablespoon balsamic vinegar
Preheat the oven to 375ºF. Arrange the tomatoes and onions on one or two large rimmed baking sheets lined with foil. Drizzle with olive oil and sprinkle with a touch of salt. You can season more later, so don’t go overboard here.
Place the garlic in a square of foil along with the oregano. Drizzle with a touch of olive oil, then wrap them up in a foil pouch and set on the baking sheet with the tomatoes. Roast the tomatoes, onions, and garlic for 1 hour, rotating the pans halfway through. If your tomatoes are large, you may need additional time.
Once everything is nice and roasted, you can transfer the tomatoes and onion to a blender or food processor. Squeeze the garlic cloves out of their skins to join the tomatoes, along with the oregano and fresh basil, if using. Pulse until desired consistency is reached. Add a splash of balsamic if you’re feeling it. Taste and adjust seasoning as necessary with salt and black pepper.
Transfer the sauce to freezer bags or jars. If using jars, be sure to leave about an inch of space at the top to allow for expansion. Label your sauce so you know what it is and make sure to include the date. Once it has cooled, stick the sauce in the freezer to enjoy later!