Freezer Tomato Sauce

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"No-cook method. Recipe found in American Profile newspaper supplement"
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12 servings yields 12 cups
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Original recipe yields 12 servings



  • Prep

  • Cook

  1. Preheat oven to 375. Cover baking sheet with parchment paper,
  2. Cut an x in the bottom of each tomato and place on parchment with x side up.
  3. Roast tomatoes 20 to 30 minutes, until skin begins to pull away at the x. Remove pan from oven and let tomatoes cool.
  4. When cool enough to handle, core each tomato and peel skin away from meat of tomato using a sharp knife. Work over a large glass or ceramic bowl to catch juices.
  5. Coarsely chop tomatoes in bowl using knife or scissors, or squish with your hands. Add basil, garlic, vinegar, salt and pepper. Mix well.
  6. Label clean glass jars, freezer boxes or bags. Fill containers 2/3 full with tomato meat and juice; seal or close and place in freezer up to 6 months.