Slow-roasted for hours in plenty of herbs and garlic, this tomato sauce packs in the absolute BEST flavors of summer! — It’s awesome on top of pasta and freezes wonderfully.
Breaking Announcement!!!
Summer’s not over yet. Even though the back-to-school commercials are on every 5 minutes, even though Halloween candy is already showing up in the grocery stores, and even though I’ve had to pull out the sweatshirts occasionally, I’m just gonna remind you that we still have a solid week left of August.
Plus my tomatoes are showing no sign of slowing down so there’s that. I’ll let you know when I pick the last one of the season and then MAYBE we can start trying to wrap our minds around pumpkin and apple everything.
Side note: I’m the hugest hypocrite ever. I broke my first can of pumpkin open last week and totally broke all the seasonal rules.
Sorry, ‘cept not really. 😉
September 1st guys. I’ll wait til then and no later to slam pumpkin in your face.
For now….tomatoes. It is going DOWN. I’m drowning in them, guys…
And this sauce. I’m just gonna put the word liquid goooooold out there because that’s basically what it is. Super-sloooow roasted heirloom tomatoes. With millions of herbs and garlic and doused in all the olive oil.
Into your blender then into your mason jars then straight onto your spoon is pretty much where it will end up.
Roughly 6 or 7 jars of this sauce are currently taking up residence in my fridge with more hanging out in the freezer. If you were to peek into my stash, you may think I’m stocking up for like a zombie apocalypse or something…
Really guys, I’m seriously so obsessed with this sauce I’ve been putting it basically on everything, from pizza to pasta but mostly on my spoon.
Begin by gathering up 20-25 of your prettiest heirloom tomatoes and then core ’em and stuff ’em with tons of herbs and garlic.
Oh my heavens yeaaa!
Then dump on the olive oil. I generally hold back nothing at this point. 😉
Salt and pepper join the party and then it’s into the oven to let time do its job. I generally bake my tomatoes until they’re completely soft and beginning to burst, which takes anywhere from 2-3 hours.
Like THIS.
Don’t try to rush the slow-roasting process of the tomatoes, guys. A nice slow roast time at 300F along with tons of herbs and garlic will build up the BIGGEST flavors in the sauce. Honestly, I don’t even think the Italians could make a better tomato sauce.
Let the tomatoes cool for about 20 minutes then it’s time for some vroom vroom action! Depending on the size of your blender, you may need to blend the tomatoes in batches—also be very careful that you only fill the blender 3/4 full.
Blendy-blend. Taste the sauce and add more salt and pepper as needed….
Then faceplant. Because we just knocked tomato sauce to a whole different level of awesomeness.
And accomplishments like that require celebrating. Shall we toast with shot glasses of this sauce?
Let’s do it.
Herb-Roasted Summer Tomato Sauce
Slow-roasted for hours in plenty of herbs and garlic, this tomato sauce packs in the absolute BEST flavors of summer! --- It's awesome on top of pasta and freezes wonderfully.
Servings 3 -4 quarts tomato sauce
Ingredients
- 20-25 medium heirloom tomatoes cored
- 1 medium head garlic peeled and separated into wedges
- 1/4 cup each minced fresh basil oregano, and parsley
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Place tomatoes cored side-up in a baking sheet. Arrange garlic and herbs over tomatoes. Drizzle olive oil over tomatoes and sprinkle with salt and pepper.
- Bake tomatoes at 300F 2 to 3 hours or until tomatoes are completely soft and slightly bursting. Cool 20 minutes then puree tomatoes in batches in a high-speed blender until smooth. Transfer tomato sauce to jars and cool slightly before using or storing in refrigerator.
Notes
Store tomato sauce in refrigerator up to 1 week. Sauce may also be frozen up to 4 months.
Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven
Danielle says
I can’t wait to make pumpkin everything! But until then I’m still loving summer recipes and this tomato sauce looks so delicious!
Sarah says
Thanks girl! You totally need to make the most of these last summer days and make this sauce! 😉
Deb says
Could This be proCeased via waterbath or Pressure canHer?
Sarah says
I am unsure of whether you could or not, since I’ve never tried it myself before. You can certainly try, though!
Manali @ CookWithManali says
What awesome flavors Sarah! Love that you roasted the tomatoes! <3
Sarah says
Thanks Manali! Roasting really brings out the best flavors of the tomatoes!
Melanie @ Gather for Bread says
This s looks so amazing! My tomatoes are slowly fading but I’m enjoying the last of them while I can.
Sarah says
My tomatoes are starting to fizzle out too, Melanie! I need to make another batch of this sauce before they’re gone completely!