Roasted Cherry Tomato Sauce

Roasted and pressed garden cherry tomatoes

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Prep Time 5

Cook Time 35

Process time 15

Total Time 55

Course Basic Ingredient

Cuisine American, Creole, Italian, Tex-Mex

Servings pints

Calories 97 kcal

Equipment

glass casserole dish
potato ricer
glass bowl
slotted spoon
ladle
16-ounce plastic cup
4 quart-sized freezer bags

Ingredients

8 cups cherry tomatoes - garden fresh is best!
1 tbsp olive oil
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp salt

Instructions

Gather your ripe cherry tomatoes. I'm using Sunrise Bumblebee and Black Strawberry tomatoes for this sauce. These heirloom cherry tomatoes are beautiful, and they taste wonderful!
Sort the tomatoes into separate casserole dishes. Sorting them keeps their colors and flavors separate, which adds variety to the dishes you make with them. Toss the tomatoes in olive oil, then sprinkle with salt, garlic powder, and onion powder. Toss them again to evenly coat the tomatoes.
Preheat the oven to 425℉. Roast the tomatoes for 35 minutes.
Carefully remove the roasted tomatoes, and cool for at least 5 minutes until they are safe to handle.
Using a slotted spoon, add the tomatoes a little at a time into a potato ricer with a medium grate.
Press the tomatoes to extract the sauce and pulp. Do this slowly, or you are likely to get sauce splashed in your face!
Scrape the pulp from the bottom of the potato ricer. Discard the tomato skins that get left behind.
Make sure you get all of that yummy tomato pulp! Pour any remaining liquid from the casserole dish into the bowl of tomato sauce. You will need to clean out the potato ricer between loads. It may seem like a lot of work, but it is much easier than peeling cherry tomatoes by hand!
You should be left with a delicious, chunky tomato sauce. You can puree if you want a smooth sauce, or just leave them chunky!
Label some quart-sized freezer bags. It's much easier to label them before filling them with sauce! Place a freezer bag into a pint-sized plastic cup, and turning the bag opening over the cup. Ladle the tomato sauce into the bag until the cup is full.
While the sauce is still in the cup, close the freezer bag, pressing out as much air as possible before sealing it.
Lay the bags flat in the freezer until frozen. Once frozen, you can stack them vertically in the freezer for later use.

Notes

It will probably take about 10-12 cups of whole cherry tomatoes to make 8 cups of sauce. This is because of the air between the whole tomatoes. Once the tomatoes are sauced, they will take up less space.

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