This recipe is an easy way to cook tomatoes and freeze them for the winter. No peeling skins and no stirring over the stove! 🙌 Just toss them in a pan, roast and purée!
– Roma or any Italian tomatoes (you can use any tomato variety, actually!)
– Garlic cloves
– Olive oil
– Salt and pepper
Rinse your tomatoes to get any dirt off. Remove any blemishes. Quarter the tomatoes and place in a deep roasting dish. Add garlic cloves, basil, a generous amount of olive oil, and salt and pepper. Stir to combine it all. Place in the oven at 400 F for about 60 minutes, stirring occasionally. Let cool a little bit. Purée with an immersion blender or in a food processor. Ladle the sauce into freezer bags or jars, and store in the freezer.
* You can use as little or as many tomatoes as you have for this recipe. I used about 25 Roma tomatoes. I added 7 garlic cloves and a large handful of basil. You can also add onions or peppers to the tomato mixture to roast. You can adapt this recipe to your liking!
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