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Easy No-Peel Fresh Tomato Sauce

Easy No-Peel Fresh Tomato Sauce

60 MIN.

If you find yourself with fresh tomatoes on their last legs, avoid pitching them and instead roast and blend them into a quick sauce. While the purists may disagree, I don’t remove the skins or the seeds in this version. Whirring the roasted tomatoes in a high-speed blender yields a silky smooth sauce. Use it however you’d use canned tomato sauce.

How to Use Fresh Tomato Sauce

You can use fresh, homemade tomato sauce in any recipe that calls for canned tomato sauce. Use it as the base for chili, jazz it up with fresh basil and toss with pasta, or freeze it in smaller half-cup portions to use as pizza sauce.

  • 8 medium tomatoes, quartered
  • 3 whole garlic cloves, peeled
  • 3 tablespoons olive oil
  • Salt
  • Pepper
  • Dried Italian herbs

Preheat oven to 400 degrees.

Toss the tomatoes and garlic in the olive oil on a large sheet pan. Season to taste with salt, pepper and dried Italian herbs.

Roast until wrinkled and fragrant, 30-40 minutes. Allow tomatoes to cool for about 15 minutes, then transfer to a high-power blender, like a Vitamix or Blendtec, and blend until completely smooth.

Refrigerate for up to 3-4 days, or freeze up to 6 months.

Makes about 3 cups.

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