Roasted tomato puree is a nice spin on preserving tomatoes from the garden. The addition of roasted garlic adds flavor to the tomatoes, making this an easy recipe to turn into a quick sauce for spaghetti, pizza, lasagna, or baked ziti.
Somehow this year, I bought lots of regular tomato plants, red and yellow, for the garden in addition to the 40 plum tomato plants. First, I decided to puree the raw tomatoes for pizza sauce during the first week of picking. I put this batch in pint glass freezer jars.
Last week, I decided to roast the tomatoes, puree them, and freeze them. Roasting brings out more flavor in the tomatoes in my mind, plus I like to roast a few garlic cloves in the pans to include in the puree.
- Tomatoes - regular, beefsteak or plum - halved and seeded
- Cloves of garlic, prepped
- olive oil
- Lay the prepared tomatoes in a single layer in a pan, and drizzle olive oil over them. Include the garlic cloves if you're roasting garlic, too.
- Roast in a 350 degree oven until done, generally about 45 minutes. Let the tomatoes cool to touch. Puree the tomatoes and garlic in a food processor. Freeze in your favorite freezer bags or containers.
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Shared at A Dish of Daily Life