Oven-Roasted Roma Tomato Sauce

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Swimming in tomatoes? Here’s a great way to use up a glut of tomatoes and have a flavorful addition to many meals.

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Start with a bowl full of fresh tomatoes.

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Wash, slice them in half, and place them on a cookie sheet, skin side down.

Add onions, peppers, and garlic if desired. All three vegetables are versatile and can be used in a tomato base for either Italian or Mexican dishes.

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Roast at 400 degrees for 30 minutes, or until cooked through.

If you want to remove the skins, now it is easy to remove the larger pieces, but I don’t bother.

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Process in food processor until smooth. If you like a chunky sauce, process in short bursts.

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I put mine in quart freezer bags and froze it.

What an easy addition to Crock-Pot chili or spaghetti sauce!

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2 responses »

  1. I really like this idea. I usually just blanch my tomatoes, chop them a little, and place them in freezer bags and freeze them. With my bumper crop of tomatoes this year, I think I’ll try this for a little variety.

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