I make a variation of this sauce ALL the time. Sometimes I toss a bunch a veg into the mix (zucchini, squash, carrots… whatever I have on hand) and make this a nutrient packed spread. But, today I am sharing the basic sauce recipe (if you can even call it that), because if you can have easy and delicious… why not?!
Over the years, we have always had an abundance of cherry tomatoes. They grow like weeds here in KC with our warm temps and constant sunshine. And usually, they all come at once and there is no way we can eat it all before they go bad… so we freeze! Freezing is great way to preserve food without the hassle of canning, and you can have a taste of summer all winter long.
Here is why I keep this super basic, you can use fresh tomato sauce for so many types of dishes! I love to make stuffed peppers, fresh tomato soup, and of course red sauce for spaghetti and lasagna. Using basic ingredients (salt, pepper and olive oil) allows for a basic tomato sauce that you can use as a base for a variety of meals (you just add your seasoning as you cook!).
So here it is, super simple. Halve your tomatoes, drizzle with olive oil, sprinkle with salt and pepper, and pop them in the oven at 450 degrees for 30-45 minutes. BOOM. I don’t have any measurements for you, just do you boo boo.
I promise you can’t mess this up! After they are good and roasted and your house smells heavenly, you can either use a food processor or an emulsion blender and blend these bad boys up. Keep some in the fridge for dinner during the week, or pop portions into the freezer and use for later. I have used freezer bags before but decided to up my game with glass jars. Something I can reuse (reduce my plastic waste) and it stores so easily. Make sure you grab jars that are labeled ‘freezer safe’. I got my jars at Target, and most of the Target stores had them in stock near me. CLICK HERE FOR FREEZER SAFE JARS. I just have to say, I LOVE TARGET DRIVE UP. I do have a toddler.
And that’s a wrap. So simple, so easy, and most importantly delicious!
I actually kept a couple jars in the fridge and made pasta for dinner tonight. I sautéed some onion, added some garlic, and grabbed some fresh thyme and basil from our little herb garden. Let it all simmer in a pan for bit, added some pasta and voila, dinner!
Happy Cooking!
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