pat's Recipe

Freezer Tomato Sauce

Category: SAUCES/MARINADES

16 medium to large ripe, but firm, tomatoes
1/2 cup torn fresh basil leaves
6 to 8 garlic cloves, thickly sliced
2 Tbsp white balsamic or red wine vinegar
1 tsp sea salt
coarsely ground black pepper

Preheat oven to 375. 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 bags or boxes. 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.