Oven Roasted Tomato Sauce
Hi Big Batch Sunday followers! This Sunday I’m working on Oven Roasted Tomato Sauce. Be ready for a wonderful scent of roasting vegetables in the kitchen.
There’s nothing better than fresh tomato sauce. Whether you grow your own or frequent a farmer’s market, this will be your next go-to recipe. This is not your traditional tomato sauce recipe, as there is no need to waste time peeling and seeding your tomatoes. I used a mix of roma tomatoes and whatever I had left on the vine. There’s no hard fast rule with the ingredients. This recipe calls for roasting all your veggies with vegetable oil and fresh herbs. Once your vegetables are tender, you use a handy food mill to separate the seeds and skins and for a beautiful result. Then on to a slow simmer to concentrate those flavors. And if you want to use as a sauce for pasta, add some Parmesan rind during simmering for an added depth of flavor.
Your big batch tomato sauce will be stored in Ziploc bags or vacuum sealed for the freezer. Your choice on the size bags you choose to use. We’ll be coming for them in a future post to incorporate the sauce into another Big Batch Sunday recipe.
Let’s get cooking!
- Sizes may vary depending on your yield
- Vegetables will reduce in volume during roasting—watch your fluid level so that you have broth to incorporate into your processed vegetables
- Season to your taste preferences, but be careful not to over season at this point; taste throughout the process
- Remember, if you are going to freeze for future recipes it would be wise to go easy on the seasoning
- Suggested tools are only offered as examples in the event that you are not familiar with the tool
- For a smaller batch, cut ingredients in half and use same day if it suits your needs
8 quarts of unpeeled roma tomatoes
2 unpeeled whole heads garlic, sliced cross wise
1 large skin on onion, quartered
4 stalks celery, cut into 4” chunks
6 carrots, cut into 4” chunks
2 large bell peppers, seeded and quartered
2 teaspoons kosher salt
1/2 tablespoon pepper
1 teaspoon pepper flakes (optional)
1 small bunch fresh or 1 tablespoon dried thyme
1 small bunch fresh or 1 tablespoon dried parsley
1 small bunch fresh or 1 tablespoon dried basil
1 small bunch fresh or 1 tablespoon dried oregano
4 bay leaves
1/3 cup vegetable Oil
Preheat oven to 400 degrees (Fahrenheit).
Wash tomatoes, celery, carrots, bell peppers and cut into large chunks. Slice garlic in half crosswise so that garlic remains intact. Cut onion in quarters. It’s ok to leave the skins on the garlic and onion, as roasted vegetables will be run through a food mill. Add herbs, salt, pepper, optional pepper flakes. Add bay leaves and toss all with vegetable oil. Spread out in a large roasting pan. I used two roasters — this is Big Batch Sunday after all. Place in oven and stir occasionally. If the batch seems to be drying out, add just enough water to come up to half the level of the roasted vegetables. Continue roasting, keeping an eye on fluid level. I roasted between 1 to 2 hours depending on the quantity of vegetables you have. It should look like the photo in the gallery below. Once all vegetables are soft, remove from oven and cool.
Working in small batches, add roasted vegetables to the food mill and process. Repeat until all vegetables are processed.
Slow cooker option: Add processed vegetables to a 7 qt slow cooker and simmer on low for 4 hrs.
Stovetop Option: Add processed vegetables to a pot and simmer on low for 45-60 minutes.
While simmering, taste for adjustment of seasoning. It’s better to add in small increments rather than all at once. In some cases, you will add additional spices when you are preparing for a meal — if so, go easy on the salt.
Optional: Part way into simmering, add a piece of Parmesan rind for an additional level of flavor.
Wrap up / Storage
After cooled, divide equally into freezer bags and label and date.
Check back for a future Big Batch Sunday when we’ll use this lovely tomato sauce for another recipe such as these family fan favorites!
- Meat Lover’s Lasagna
- Meatballs and Sauce
- Creamy Tomato Soup