Freezer Tomato Sauce

tomato sauce
Mark Boughton Photography / Styling by Teresa Blackburn
  • Yield: 12 cups
  • Prep: 40 mins
  • Cook: 20 mins

Food stylist Teresa Blackburn is a genius at preserving foods, particularly tomatoes.


16-- medium to large ripe, but firm, heirloom tomatoes
1/2cup torn fresh basil leaves
6 to 8-- garlic cloves, thickly sliced
2tablespoons white balsamic or red wine vinegar
1teaspoon sea salt
-- Freshly ground black pepper


  1. Preheat oven to 375F. 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 nonreactive 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 two-thirds full with sauce; seal or close and place in freezer up to 6 months. Makes about 12 cups, depending on size of tomatoes.

Recipe by Teresa Blackburn.

Nutritional Info *per serving

  • Calories 45
  • Glycemic Load 0
  • Fat 0.5g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 210mg
  • Potassium 590mg
  • Carbohydrate 10g
  • Fiber 3g
  • Sugars 6g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 40%
  • Vitamin C 60%
  • Calcium 4%
  • Iron 4%