Roasted Tomato Sauce for the Freezer
By the third week of August, my counter is completely taken over by my garden tomatoes. While it can be a little overwhelming, I am banking meals to enjoy all winter long in the Northwoods. Heirlooms in every color and cherry tomatoes by the bowlful, more than we can eat before they go bad. This is what I did with the overflow of larger varieties.
I cut a sheet pan’s worth of tomatoes (heirlooms in halves or quarters, Early Girls just halved), drizzled them with olive oil and salt, and roasted at 400°F on convection for about an hour, until the tops went brown and a little collapsed. Quick tip: convection ovens run about 25 degrees hotter than the dial says, so 400 on convection is really more like 425 on regular bake. I use convection any time I’m roasting meat or vegetables. It circulates the air and gets you more browning.
Once they’d cooled a bit on the pan, I ran them through my food mill. You could smash them with your hands or use a blender, food processor, or an immersion blender if you want. I wanted a rustic texture, so the food mill is what I reached for. I used the middle-sized disc, which kept the skins out but let the seeds through. A food mill is like an old-fashioned food processor, and there are different disc sizes. Use the fine one if you don’t want seeds in your sauce.
I didn’t season any of it. No basil, no garlic, no red pepper flakes. That was on purpose. A plain roasted tomato base can become anything this winter: pasta sauce one night, the start of enchilada sauce the next, a soup base, a meatball sauce. Keep it blank and it stays flexible.
What you’ll need
A sheet pan’s worth of ripe tomatoes (I used a mix of big heirlooms, halved or quartered, and Early Girls, halved)
Olive oil, for drizzling
Salt, a few generous pinches (I always use Diamond Crystal kosher salt)
A food mill, a blender, immersion blender, food processor, or just your hands
Freezer containers. I use Souper Cubes (link here) for things like this.
How I made it
Cut the tomatoes into halves or quarters depending on size. Spread on a sheet pan, drizzle with olive oil, season with salt.
Roast at 400°F on convection (about 425°F on regular bake) for about an hour, until the tops are browned and starting to collapse.
Let cool slightly on the pan.
Run through a food mill or whatever tool you’re using.
Ladle into Souper Cubes in 1-cup portions and freeze for 24 hours.
Pop the frozen cubes out and transfer to labeled Ziploc freezer bags.
A note on liquid: tomatoes give off a lot of water even after roasting, and I didn’t strain any of it out. That water has flavor in it. If you’re using this for pasta, just cook the pasta a little shy of al dente and finish it in the sauce over high heat. Most of the extra liquid cooks off.
I only got four cups out of one sheet pan, and I’m already itching to do a second batch. Roasted tomato might be one of the best flavors there is. Having it banked in the freezer means a winter dinner is basically already done (my personal favorite is to use it for pasta on its own, meatballs, or a baked pasta/lasagna).
I have so much more to share about how I stock the freezer and pantry once the garden slows down. What’s your go-to move for too many tomatoes? I’d love to hear what’s working in your kitchen.