The star ingredient in some of the best weeknight dinners—enchiladas, chili and sloppy joes, to name a few—Roma tomato sauce is something you’ll always want to have on hand. Now you can by making a big batch of this recipe and storing it in your freezer for future use! Here’s how to make it.
What You’ll Need
- Ingredients for Make-Ahead Roasted Roma Tomato Sauce
- 2 rimmed sheet pans
- Aluminum foil
- Cooking spray
- 1 large glass or stainless steel bowl
- Plastic wrap
- Freezer containers or 1-quart re-sealable freezer plastic bags
1. First, preheat your oven to 425°F. Line two rimmed cookie sheets with foil and spray each with cooking spray. In a large bowl, toss halved Roma tomatoes with olive oil, salt and pepper flakes and arrange them cut-side up in one layer, tightly packed in rows, on the sheet pans. Keep the oil mixture in the bowl. Transfer the onions, without separating into rings, onto the pan. Next, press the cut side of the garlic slices into the oil mixture and place them onto the pan. Lastly, scrape the remaining oil mixture over the onions.
3. Squeeze garlic cloves from their skins and place them in a blender. Working in batches, carefully add the tomatoes, onions and pan juices to the blender. Blend everything together until smooth, starting low then working up to a high speed for about 30 to 60 seconds. Transfer sauce to a large glass or stainless steel bowl. Repeat this process with remaining tomatoes, onions, garlic and pan juices.
4. Cover the sauce loosely with plastic wrap and refrigerate for about 30 minutes or until lukewarm. Then, in one-cup portions, transfer the sauce to freezer containers or one-quart re-sealable freezer plastic bags, making sure to squeeze out excess air before sealing. Tad-da, your work is finished! Your homemade tomato sauce can be frozen safely for up to three months. When you’re ready to use it, thaw it overnight in the fridge or in microwave on medium for 3 to 5 minutes or until completely thawed, then use immediately.