Recipe: Roasted Tomato Sauce

If your garden is like mine it feels like tomatoes come in all at once; more than the family can eat raw. At the end of the season I’ll take the time to peel and can the ripe tomatoes in batches. However, when the heat of the summer makes it way too hot to fire up the canner, a roasted sauce is a great way to use a few pounds of beautiful ripe red tomatoes. This super easy roasted tomato sauce will keep in the refrigerator for a week, or in the freezer for up to 8 months.

Ingredients
3 lbs. ripe red tomatoes of all kinds cut into halves or quarters (depending on the size and type*)
2 shallots or white onions quartered
½ cup fresh garden herbs**
4 to 5 whole cloves garlic

Olive oil

Instructions:
Preheat oven to 350° F. Line a baking sheet in roasting or parchment paper.

Cut tomatoes into quarters or halves
*If using cherry or small tomatoes roast whole. Roma tomatoes cut in half. Larger tomatoes quarter.
Pick stalks of fresh herbs from your garden.

**There is no need to remove the stalks during the roasting process.
Slice shallots in half, or quarter white onions.
Place all ingredients on prepared baking sheet and drizzle with olive oil.
Bake at 350° for 30-45 minutes.
Remove from oven and let cool. Discard herb sprigs but keep leaves.
Transfer vegetables, herbs and all the juices to a blender and blend on med-high until smooth.

Transfer to a container and store in the refrigerator for 6-8 days or the freezer for 6-8 months.

Nutrition Info:

Calories: 129

Carbohydrates: 14g

Protein: 3g

Fat: 8g

Saturated Fat: 1g

Polyunsaturated Fat: 1g

Monounsaturated Fat: 5g

Sodium: 18mg

Potassium: 821mg

Fiber: 4g