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Tomato Basil Freezer Sauce

Thank you to Karen for sharing this recipe with us.

Ingredients

15 medium to large ripe tomatoes
½ cup basil (I used basil from my garden)

¼ c Italian seasoning

8 teaspoons of minced garlic
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons sugar
2 teaspoons salt
2 tablespoons powdered ascorbic acid preserver, such as Fruit Fresh
Freshly ground black pepper, to taste

Preheat oven to 400 degrees.

Cut a large X on bottom of tomatoes. Place on baking sheet with X side up, then lightly spray with canola oil. Roast for 30 - 40 minutes, or until softened and lightly browned. Let cool.

Over a large bowl, peel the skins and cores away from the pulp and throw them out. Don’t worry is you get a bit of peeling.

Add remaining ingredients to tomatoes in bowl and mash with potato masher until very small chunks. I used my hand mixer and mixed it up.

Let cool to room temperature before freezing. Leave one inch of headspace in the jar for expansion room.

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