Harvest Time: Roasted Fresh Tomato Sauce Recipe

Linda Gustke, Education Manager

If you’re like me, you never seem to have enough time to eat all of the awesome tomatoes you get from your garden (or the farmers market!). Use those tomatoes to make this simple tomato sauce that freezes easily, leaving you with garden fresh sauce all year long.



8 medium tomatoes (about 4 lbs)
1 medium onion, coarsely chopped (approx. 1 cup)
8-10 cloves garlic, sliced
2 Tbs olive oil
Salt and pepper (to taste)
Fresh herbs (to taste—possibly basil, oregano, parsley, thyme).
Dried herbs/Italian seasoning can be used if fresh aren’t available.



Preheat oven to 300° F.

Cut tomatoes into quarters.

Arrange tomatoes in a greased shallow roasting pan. Sprinkle on onions and garlic, drizzle with oil. Roast 50-60 minutes until tomatoes are lightly browned and garlic tender when pierced with a knife.

Transfer in batches into food processor and process until smooth. Mix in salt, pepper, herbs.

Pour into plastic freezer containers to freeze (consider reusing yogurt/cottage cheese containers).

Yield: 4 pints

Source: From the book, Edible Earth, by Lisa Kivirist and John Ivanko.