Basic Roasted Tomato Sauce √

Makes 5 cups.

Note: This recipe can easily be doubled or tripled. Freeze this flavorful and versatile sauce in 2-cup increments so you don't have to defrost the entire batch for one meal. From Meredith Deeds.

4 lb. tomatoes (or whatever you have on hand)

1 medium onion, halved and cut into 1/4 -in. slices

• 6 garlic cloves, peeled

• 2 tbsp. olive oil

• 1/2 tsp. salt

1/4 tsp. freshly ground black pepper


Preheat oven to 425 degrees. Use a sharp paring knife to core the tomatoes. Cut tomatoes into thick wedges and place on parchment-lined baking sheet with the onion and garlic.

Drizzle tomato mixture with oil; season with the salt and pepper. Spread in a single layer. Roast until tender and slightly browned, about 40 minutes.

Let the tomatoes cool and transfer mixture (including juices) to a blender; pulse several times. Don't overprocess; it should be slightly chunky. Let cool completely. Pour into freezer-safe containers and transfer to freezer. You can store sauce in freezer for up to 10 months.

Nutrition information per ¼ cup serving:

Calories 27 Fat 1 g Sodium 66 mg

Carbohydrates 3 g Saturated fat 0 g Calcium 10 mg

Protein 1 g Cholesterol 0 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable.