Roasted Cherry Tomato Sauce
This easy roasted cherry tomato sauce is a great way to use an abundance of cherry tomatoes to make a sauce to store in the freezer.
Ingredients
- 10 cups cherry tomatoes, washed and stems removed
- 3 Tablespoons olive oil
- 1 medium onion, quartered or 1/2 teaspoon onion powder
- 4-6 cloves garlic, peeled or 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 Tablespoon fresh basil, chopped or 1 teaspoon dried basil
Instructions
- Preheat oven to 425 degrees. Place tomatoes in a single layer on a greased sheet pan. Bake for 5 minutes to thoroughly dry the tomatoes from washing. Remove pan of tomatoes from oven. Drizzle olive oil over tomatoes, onions, and garlic, if using. Sprinkle salt and pepper over the tomatoes. If not using fresh garlic and onions, sprinkle onion powder and garlic powder over tomatoes also. Stir to coat.
- Return pan to oven and bake for 20 minutes. Stir again. Return pan to oven and bake for 10-15 minutes more until tomato skins are wrinkled and starting to blister in spots. Remove from oven and allow to cool to room temperature.
- From here, you have 2 ways to proceed. You can blend the sauce in a blender, but small bits of seeds and skins will remain.
- If you have a food mill, run the sauce through the food mill, using the finest screen or use an old-fashioned strainer (sometimes called a chinois) and wooden pestle. This method produces the best-flavored sauce since you are removing the seeds and skins that can sometimes make the sauce taste bitter.
- Stir in oregano and basil. Pack in labeled freezer bags or containers. Freeze. Makes about 3 8 oz. jars of sauce.