Roasted Tomato Sauce

We have an abundance of tomatoes this year. So much so that our freezer is full of frozen tomatoes (just carve an X in the bottom and freeze them - the peel comes off as they thaw or when you run them under cold water and then you can throw them into any recipe!) so I was looking for something to do with our 2kg of tomatoes sitting on the counter.

I don't can anything anymore but I never canned tomatoes. Too much work and too messy. So when I came across this recipe from 1 Million Women on Facebook, I knew I had the answer. Easy to make and can be frozen flat in ziploc bags for up to 5 months. I think I will use all mine in a lasagna tomorrow then make more to freeze with the rest of the tomatoes in my garden.

Roasted Tomato Sauce (modified from 1 Million Women)

2 onions, thickly sliced
1 head garlic, unpeeled with just the top chopped off to expose the cloves
Celery with the leaves (or not), I used half a head/heart? The recipe originally called for fennel but I don't like that flavour.
1 lb zucchini or pattipan squash (or you could use eggplant too), sliced
5 lb tomatoes, cut in half
Handful of fresh herbs, I used basil, rosemary, thyme, oregano
Olive oil
Salt and pepper

Preheat the oven to 350 degrees and line a rectangular roasting pan with parchment paper or silipat mat. Lay the onions, celery, and squash on the bottom. Nestle the head of garlic in the middle. Lay the herbs on top.

Lay the tomatoes on top of it all, cut side up. Sprinkle generously with olive oil, salt and pepper.


Bake at 350 for 30 minutes.

Turn the heat down to 300 degrees. If you are using smaller tomatoes like romas, the recipe says to bake another 1-2 hours until the tomatoes look cooked. I used larger tomatoes so I baked 2.5 hours.


Let the pan cool. Remove the cloves of garlic from the skin, remove any herb stems. Blend all together.

Refrigerate for up to 5 days or freeze for up to 5 months.

My batch made 6 cups of thick sauce.


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