Sheet Pan Tomato Sauce
It may be starting to feel like fall, but summer's superstar, tomatoes, are only just reaching their peak. September is the perfect time to do some tomatomaxxing before these beauties are gone. This big-batch Sheet Pan Tomato Sauce is an excellent way to preserve summer tomatoes to use throughout the colder months. The sauce can be frozen and used all winter long.Note: This post contains affiliate links. If you click and buy, I may earn a small commission at no extra cost to you.
Servings 6 Cups
Ingredients
- 3 lbs ripe Roma tomatoes, quartered
- 2 large red bell peppers, quartered and seeded
- 3 large garlic cloves, peeled
- 2 medium yellow onions, peeled and quartered
- 3 tablespoons olive oil
- 2 tablespoons fresh oregano leaves, minced
- 2 tablespoons fresh basil leaves, minced
- Diamond Crystal Kosher Salt
- Fresh black pepper
- 1 Parmesan rind (optional)
Instructions
- Preheat the oven to 400℉ and line a rimmed half-size baking sheet with parchment.
- Add the quartered tomatoes, onions, peppers, and peeled garlic cloves to the lined baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast the vegetables for 40 minutes, turning after 20.
- Transfer the roasted vegetables to a large saucepan. Add the minced oregano and basil to the pan as well. Using an immersion blender, blend the roasted vegetables and herbs until smooth. Taste, and adjust the seasoning as needed.
- Bring the sauce to a simmer over medium heat. Reduce the heat to low and allow the sauce to simmer for 40 minutes, stirring occasionally, until the sauce has thickened. The sauce can be enjoyed right away or stored in the fridge for up to a week. For longer storage, freeze the sauce in airtight containers for up to four months.