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Multi-Purpose Tomato Sauce

This EASY Multi-Purpose Tomato Sauce is a kitchen staple for adding flavor and color to all your recipes. From soups to pastas, stews, tacos and pizza this sauce is the perfect go-to!
Prep Time25 mins
Cook Time50 mins
Course: Sauce
Cuisine: American, Italian
Servings: 48 oz 2 Lg Jars
Author: Silvia Ribas

Equipment

  • Sheet Pan
  • Blander

Ingredients

  • 6 lb ripe tomatoes
  • 2 tbsp olive oil
  • 6 cloves garlic
  • 1/2 tbsp kosher salt
  • 1 1/2 tsp dried oregano
  • fresh basil, thyme

Instructions

  • Pre-heat oven to 425F degrees. Set aside a large sheet pan or two medium size.
  • Wash the tomatoes and cut steam side off. Place tomatoes on sheet pan, steam-cut side down. Cut an 'x' on bottom-side now facing up of larger tomatoes.
  • Pour oil over tomatoes and season with salt. Place whole garlic randomly on sheet pan
  • Roast tomatoes for 45 minutes. When done switch oven to broil and roast for an additional 3-5 minutes or until tomatoes start to brown up on top.
  • Remove from oven and place on a cooling rack. Let it sit for 10 minutes so the tomatoes will eliminate the excess water.
  • Using a large spatula, pick up each tomato and transfer to a high speed blander, leaving most of the liquid behind. Don't worry there will be plenty liquid in the tomato still. P.S. you might want to do this step in batches!
  • Add fresh herbs, dried oregano and the roasted garlic into the blender and pulse for a few seconds (about 30).
  • When done pulsing all the tomato, sift half the batch through a strainer with larger roles or a colander. The key is to eliminate some of the seeds and keep most of the tomato chunks. I found that sifting half the batch did the trick for me
  • Transfer sauce to jars and refrigerate for up to two weeks or freeze for up to 6 months.