Bountiful late-summer tomato harvests typically exceed a volume that can be effectively eaten fresh. Surplus and misshapen tomatoes are easily converted into a base tomato sauce that can be canned, jarred, or frozen for up to one year. The resulting rich, sweet sauce can be used in place of canned tomatoes in sauces and other dishes year-round.

Tomato Sauce Base

Start with a varied blend of garden-fresh tomatoes. Cut tomatoes into 1-inch cubes or smaller, removing the stems and any damaged or rotting portions. Then, place them into a glass baking dish, up to 2/3 full. Crack black pepper evenly over the tomatoes and stir to blend the varieties. Optionally add whole cloves of garlic and/or garden-fresh basil depending on your intended future use.

Roast for 1 – 2 hours at 325 degrees Fahrenheit until tomatoes have reduced by at least half of their volume, stirring every 30 minutes. When done, can, jar, or bag and freeze the tomatoes for future use. Continue reading for a few suggestions.

Unlock Deep Flavor by Cooking Quinoa or Lentils in Tomato Base

Stuffed Pattypan Squash

Jalapeno Quinoa Sausage Stew

Pizza Sauce

Puree the completed (and defrosted, if frozen) tomato base with garlic and/or basil and/or 1/2 small yellow onion until smooth. Reduce in a wide saucepan until two-thirds of the liquid has cooked out. Refrigerate for up to two weeks and spread liberally on your homemade pizzas.

Spaghetti Tomato Sauce

Ingredients

• 2 Large Yellow Onions
• 2 – 3 Bell Peppers, any color
• Garlic, Fresh Basil, Black Pepper, Cayenne Pepper, and/or Paprika to taste
• 2 (Pint) Jars Tomato Base, or equivalent canned diced tomatoes
• 1 lb Ground Italian Sausage (optional)
• Spaghetti (or other pasta)

Directions

1. Dice the onions and saute in olive oil over medium-high heat. Next, dice the peppers and add to the onions, cooking until onions are caramelized. Add garlic, basil, and spices to taste (omit salt if using sausage).
2. Add the tomato base including all liquid to the onions and peppers and reduce heat to a simmer. Brown the sausage and add to the vegetables. Cook on low heat for 20 – 40 minutes until the liquid from the tomato base has reduced.
3. Finally, Add 1 – 4 cups of pasta water, increase to medium heat, and re-reduce until the sauce reaches the desired consistency.