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
Direction
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:
Calories27Fat1 gSodium66 mg
Carbohydrates3 gSaturated fat0 gCalcium10 mg
Protein1 gCholesterol0 mgDietary fiber1 g
Diabetic exchanges per serving: 1 vegetable.
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