Late summer brings the best, ripest, juiciest tomatoes! Roast these tomatoes, and freeze the sauce. You'll have the best sauce even after the summer ends.

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Name: Roasted Tomato Sauce
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 20
Cuisine: Italian
Ingredients: 12 Large ripe summer tomatoes; 1 Tbsp Salt; 2 Tsp Black pepper; 1 Tbsp Dried thyme; 5-6 Tbsp Extra virgin olive oil

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INGREDIENTS

12 Large ripe summer tomatoes
1 Tbsp Salt
2 Tsp Black pepper
1 Tbsp Dried thyme
5-6 Tbsp Extra virgin olive oil

Servings

INSTRUCTIONS

Slice or quarter the tomatoes and place into 9x13 pan. Top with seasonings and EVOO. Stir to distribute the seasonings. Roast uncovered in the oven for 1 hr 15 min at 325-350 F. Allow to cool for 30 min and then portion into ziplock storage bags and freeze.

NOTES

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 20 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0.9mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.