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Best Easy Small-Batch Tomato Sauce for Freezing

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This small-batch slow-roasted tomato sauce is almost laughably easy—the oven does all the work while you go about your day. It transforms simple ingredients into a deeply flavored, freezer-friendly sauce that tastes like August in a jar.

Ingredients

Scale
  • 2 pounds Roma tomatoes (halved lengthwise)
  • 6–8 garlic cloves (peeled, whole)
  • ¼ cup extra virgin olive oil
  • A handful fresh basil leaves
  • 1 teaspoon kosher salt (plus more to taste)
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 1 tablespoon balsamic vinegar (optional)

Instructions

  1. Preheat your oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper.
  2. Rinse and pat dry 2 pounds of Roma tomatoes. Cut each tomato in half lengthwise. Arrange cut-side up on the prepared baking sheet in a single layer, not overcrowded.
  3. Scatter 6-8 peeled garlic cloves and a handful of fresh basil leaves around the tomatoes. Drizzle everything with ¼ cup extra virgin olive oil. Sprinkle with 1 teaspoon kosher salt and ½ teaspoon black pepper. Add red pepper flakes if using.
  4. Roast for 2 to 2.5 hours, until tomatoes are shrunken and slightly browned around the edges, and garlic is soft enough to mash with a fork. Halfway through, gently shake the pan to redistribute oil.
  5. Remove from oven and let cool for about 10 minutes (important: hot liquid in a blender can explode).
  6. Transfer roasted tomatoes, garlic, basil, and all pan juices to a blender. Pulse a few times, then blend until desired consistency. Taste and adjust salt. Stir in balsamic vinegar if using.
  7. Let sauce cool completely to room temperature (about 30-45 minutes), stirring occasionally.
  8. Ladle into freezer-safe containers, leaving ½ inch headspace. Label with date and contents. Freeze for up to 6 months.

Notes

Don’t rush the temperature—stick to 300°F to avoid burning. Keep garlic whole to prevent burning. Use all pan juices and browned bits for maximum flavor. Let tomatoes cool at least 10 minutes before blending to avoid pressure buildup. For a thinner sauce, add water or broth when reheating; for thicker, simmer after blending. The sauce thickens slightly as it cools. Flavor deepens after a day or two in the fridge.

Nutrition

Keywords: small-batch tomato sauce, slow-roasted tomato sauce, freezer tomato sauce, homemade tomato sauce, easy tomato sauce, Roma tomato sauce, vegan tomato sauce, gluten-free tomato sauce

Find it online: https://platebelle.com/best-easy-small-batch-tomato-sauce-for-freezing/