Big-Batch Roasted Tomato Pasta Sauce Freezer-Friendly
This is a deeply flavorful sauce made from fresh tomatoes, perfect for using up a large harvest or a big purchase from the market. Makes about 10 cups of sauce—enough for 3–4 pasta dinners.
Ingredients
- 8 pounds ripe tomatoes (Roma, heirloom, or beefsteak), cored and quartered
- 2 large onions, roughly chopped
- 1 head of garlic, cloves peeled
- 1/2 cup olive oil
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 tablespoon sugar (optional, helps balance acidity)
- 1/2 cup fresh basil leaves (or 2 tbsp dried)
- 1 tablespoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste (for depth)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the roasting pans: Line 2 large sheet pans with parchment or foil. Spread the tomatoes, onions, and garlic evenly between the two pans.
- Season and roast: Drizzle everything with olive oil, sprinkle with salt, pepper, and sugar (if using). Toss gently. Roast for 45–60 minutes, stirring once or twice, until tomatoes are soft, caramelized, and slightly blistered.
- Blend: Let cool slightly. Transfer roasted vegetables to a blender or food processor in batches. Add fresh basil, oregano, and red pepper flakes while blending. Blend until smooth (or leave slightly chunky if preferred).
- Simmer: Pour the blended sauce into a large pot. Stir in tomato paste. Simmer on low for 20–30 minutes to thicken and let flavors meld.
- Taste and adjust: Add more salt, herbs, or a touch of balsamic vinegar if needed.
- Cool and store: Cool completely. Portion into containers or freezer bags (label with date). Keeps in the fridge for up to 1 week or freezes well for 4–6 months.
Serving Ideas
- Toss with pasta and top with parmesan
- Use as pizza sauce
- Simmer with meatballs
- Layer in lasagna
- Stir into risotto or grains