Thursday, October 20, 2011

Freezer Tomato Sauce

adapted from: American

16 medium to large ripe tomatoes
½ cup torn fresh basil leaves
6-8 garlic cloves, thickly sliced
2 tablespoons white balsamic or red wine vinegar
1 t. sea salt
Coarsely ground black pepper

Preheat oven to 357 degrees. Core tomatoes and cut an X in the bottom of the tomato.
Place X side up on a baking sheet along with sliced garlic. Roast tomatoes 20-30 min.
until skin begins to pull away at the X. Remove pan from the oven and let tomatoes cool.

Remove skins from tomatoes and coarsely chop tomatoes and garlic in a bowl using a knife
or kitchen scissors. Add basil, vinegar, salt and pepper. Mix well.

Place in freezer containers or bags. Freeze for up to 6 months. Makes about 12 cups,
depending on the size of the tomatoes.