I’m so excited to share this recipe with you!!! It’s seriously so simple but will make you feel so accomplished. It’s homemade tomato sauce from tomatoes that I didn’t kill, I mean that I GREW!!! I wanted to make tomato sauce SO bad this but every recipe that I came across either required like 20-50 pounds of tomatoes, or you had to can it, or you had to seed all the tomatoes, or something else that seemed like it would take up my whole week and make a huge mess of my kitchen. Then the clouds parted, the heavens opened, and I stumbled upon this wonderful recipe! And I’ll never look for another! It requires minimal ingredients (most of them came from my garden), a tiny amount of prep work, and it makes your house smell like a fancy italian restaurant while it cooks up in the oven! What more could you ask for??? I actually have a double batch in the oven right now and it smells DELICIOUS!!!! I’m so in love!!!
See that up there?!? That’s a tomato that I grew! We grew four kinds of tomatoes this year. Here are three of the four below (not pictured are the cherry tomatoes). I put them on the ground to take a picture and Oscar weaseled his way into the frame. But that’s ok because he’s pretty cute!
You’ll need 5-6 pounds of tomatoes for this recipe. I weighed them out, but it was equal to about a BIG bowl full or 2 of my medium sized cookie sheets completely covered in a single layer.
Place the tomatoes and garlic on a foil lined cookie sheet. Top with fresh basil and salt and pepper to taste. Doesn’t that look marvelous already?!? OMG! I love it!! And here’s another recipe to use up all that basil!
I added some extra herbs but it’s really not necessary. I had parsley, rosemary, and oregano on hand in my garden, so I just tossed them on top too. The first time I made this recipe I only used basil and it turned out 100% fine!
Now we’re going to roast it. Low and slow. Bake in a 250 degree oven for 4 hours. We started off with a chilly September here in Buffalo so this has been a great way to keep my house warm on those chilly mornings without turning on the heat. I shutter talking about turning on the heat, but we’ve had a couple 45 degree mornings here already! Yikes!!
Once they’re done roasting and cool enough to handle, you can toss it all into a blender and blend it all up. I didn’t want to bust out my big blender so I just used my handy dandy Ninja! The biggest cup was large enough to jam just about a whole cookie sheet’s worth. I crammed it a little bit on the full side but once you start blending this quickly turns to sauce and the cup won’t be so full.
If you like your sauce on the sweeter side you can add half a tablespoon of sugar to each batch (or to your taste). My hubby loves a sweeter sauce so I added sugar to one and not the other and we’ll see if we can tell the difference!
Here’s a little trick to store your sauce. I store it in ziplock bags. If you don’t have someone on hand to hold the bag open for you, just use a drinking glass. Place the ziplock bag inside and fold the edges over the top and Voila! Instant extra set of hands!!
Seriously though, did you think it would be THAT easy???? We are loving this on spaghetti right now with homemade meatballs and focaccia bread!!! (recipe for the focaccia coming soon!!)
Slow Roasted Tomato Sauce
- 5-6 pounds medium or small tomatoes, stems removed
- 1 medium head of garlic, peeled
- ⅓ cup extra virgin olive oil
- ½ cup fresh basil leaves
- kosher salt and freshly ground black pepper
- sugar (optional)
- Step 1 Rinse and core the tomatoes. Cut in half. Place tomatoes, garlic, and olive oil in a large bowl. Toss to coat.
- Step 2 Spread mixture out on a foil lined cookie sheet. Top with basil. Sprinkle with salt and pepper to taste.
- Step 3 Bake in a 250 degree preheated oven for 4 hours.
- Step 4 Remove from oven. Once cool enough to handle, place in a blender, and pulse for 2-3 minutes or to desired consistency.
- Step 5 Store in ziploc bags in fridge for one week or in freezer for up to 3 months.