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Tomato Sauce


  • 5-6 pounds medium or small tomatoes, stems removed
  • 1 medium head of garlic, peeled
  • 1/3 cup extra vigrin olive oil
  • 1/2 cup fresh basil leaves
  • kosher salt and freshly ground pepper


  1. Preheat the oven to 350ºF

  2. Place tomatoes in a large baking pan. Add the garlic cloves and drizzle with some olive oil. Use your fingers to mix well to coat. Top with torn basil leaves and season with salt and pepper.

  3. Bake for 1 hour or until tomatoes are soft and bursting.

  4. Allow to cool then pour into a blender in batches or use a handheld immersion blender. Pulse 2-3 times then blend for 1 minute or until desired chunkiness. Pour into quart jars or pour into freezer bags to freeze flat.