Batch Processed Roasted Tomato Sauce {That's Quicker Than Canning}
Recipe type: Lunch or Dinner
Using this batch process for your tomatoes will allow you to have a robust marinara sauce all year long!
  1. Preheat over to 400 degrees.
  2. First, you'll need to choose your tomatoes, wash them and then grab some fresh basil and garlic.
  3. Get out your 13" x 18" half sheet pan and line it with a Silpat or parchment paper.
  4. Cut each tomato in half lengthwise and place seed side up on the sheet pan. Place as many will fit. If you have bigger tomatoes, that's ok, just put what fills the whole pan. If you have smaller tomatoes, that's ok. Just put what fills up the whole pan. You can even mix different kinds of tomatoes!
  5. For one sheet pan, intersperse 5-7 whole cloves of garlic.
  6. *Reserve the basil to place in the bag after roasting the tomatoes and garlic.
  7. Drizzle coconut oil or avocado oil over the top of all the tomatoes.
  8. Liberally sea salt and pepper your sheet pan full of tomatoes.
  1. Once you have prepared your tomatoes for roasting, move to this step.
  2. Place sheet pan(s) in the oven for a half hour to forty-five minutes until tomatoes and garlic have a little color on them and are wilted.
  3. Let cool and place everything that is on the sheet pan (with a handful of basil) into a gallon size Ziploc bag.
  4. Label the Ziploc bag with "Roasted Tomatoes and Garlic for Sauce" and the date.
  5. Place Ziploc bags on a sheet pan in your freezer so that they lie flat and the contents will freeze flat.
  6. Now you have the base for your epic tomato sauce on a moments notice!
How to Use Your Batches of Roasted Tomatoes, Garlic and Basil
  1. This is THE BEST part! On a night when you need a quick and flavorful meal, it's a cinch to make a from scratch tomato sauce using your roasted tomatoes.
  2. Take 1 bag of prepared roasted tomatoes out of the freezer. It can still be frozen... no biggie.
  3. Using a large saute pan put 1Tlbs. Avocado oil or coconut oil into the pan on medium heat.
  4. Empty contents of roasted tomato bag into the pan.
  5. Add 1-2 Tlbs. Italian Seasoning and stir to combine.
  6. I like to add 1 tsp. of raw honey to remove a little of the tartness from the tomatoes. You'll need to adjust accordingly depending on your taste preference and what type of tomatoes you used as some tomatoes are sweeter than others.
  7. Add ½ cup of homemade bone broth or water. *If the sauce is really thick you can add a bit more liquid.
  8. Let this simmer while covered for 20 -30 minutes until bubbly.
  9. With an immersion blender, blend up the sauce until it's smooth. Cover and simmer for another 10 minutes.
  10. Add any cooked vegetables and cooked uncured Italian sausage to the sauce and serve it over zoodles.
Recipe by Feasting On Joy at