Freezer Tomato Sauce
- Yield: 12 cups
- Prep: 40 mins
- Cook: 20 mins
Food stylist Teresa Blackburn is a genius at preserving foods, particularly tomatoes.
Ingredients
- 16 medium to large ripe, but firm, heirloom tomatoes
- 1/2cup torn fresh basil leaves
- 6 to 8 garlic cloves, thickly sliced
- 2tablespoons white balsamic or red wine vinegar
- 1teaspoon sea salt
- Freshly ground black pepper
Instructions
- Preheat oven to 375F. Cover baking sheet with parchment paper.
- Cut an X in the bottom of each tomato and place on parchment with X side up.
- Roast tomatoes 20 to 30 minutes, until skin begins to pull away at the X. Remove pan from oven and let tomatoes cool.
- When cool enough to handle, core each tomato and peel skin away from meat of tomato using a sharp knife. Work over a large nonreactive bowl to catch juices.
- Coarsely chop tomatoes in bowl using knife or scissors, or squish with your hands. Add basil, garlic, vinegar, salt and pepper. Mix well.
- Label clean glass jars, freezer boxes or bags. Fill containers two-thirds full with sauce; seal or close and place in freezer up to 6 months. Makes about 12 cups, depending on size of tomatoes.
Recipe by Teresa Blackburn.
Nutritional Info *per serving
- Glycemic Load 0
- Calories 45
- Fat 0.5g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 210mg
- Potassium 590mg
- Carbohydrate 10g
- Fiber 3g
- Sugars 6g
- Protein 2g
- Trans Fat 0g
- Vitamin A 40%
- Vitamin C 60%
- Calcium 4%
- Iron 4%