adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Make-Ahead Roasted Roma Tomato Sauce
0 Likes
Prep Time:
20 minutes
Total Time:
1 hour 40 minutes
Savor the taste of summer with this simple and flexible recipe for roasted Roma tomato sauce. Perfect for quick weeknight meals like enchiladas, chili, and sloppy joes. Freeze a big batch for convenient dinners anytime!
Ingredients:
  • 24 plum (Roma) tomatoes, stem end trimmed off, halved lengthwise
  • 1/4 cup olive oil
  • 1 tablespoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 large onions, peeled and thickly sliced (3/4 inch)
  • 2 bulbs garlic, root end sliced off
Instructions:
  • Preheat oven to 425°F. Cover 2 rimmed cookie sheets with foil and spray with cooking spray.
  • Toss tomatoes with olive oil, salt, and pepper flakes in a large bowl. Arrange tomatoes cut side up tightly in rows on pans. Transfer onions to pan without separating into rings. Press garlic cut side down into the oil and place on the pan. Scrape any remaining oil mixture onto the onions.
  • Roast for 55-75 minutes until tomatoes are charred and onions are browned.
  • Peel garlic cloves, place in blender with tomatoes, onions, and pan juices. Blend on low, then high speed for 30 to 60 seconds until smooth. Transfer mixture to a large glass or stainless steel bowl. Repeat with remaining ingredients.
  • Cover with plastic wrap and chill in the refrigerator for about 30 minutes until lukewarm. Divide into 1-cup portions and store in freezer containers or 1-quart resealable freezer bags. If using bags, remove excess air, seal, lay flat on a cookie sheet, and freeze for up to 3 months. Thaw overnight in the refrigerator or microwave on Medium (50%) for 3 to 5 minutes until completely thawed before using.

Similar Recipes