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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n\n\n\n\n