Btw … I didn’t have the fresh garlic so I used garlic salt, instead.
Here are the ingredients and instructions to make approximately 2 quarts of Heidi’s Simple Roasted Tomato Sauce:
- 5-6 pounds medium or small tomatoes, stems removed
- 1 medium head of garlic, peeled (you can chop the garlic if you want but can keep cloves whole if you’d like)
- ⅓ cup extra virgin olive oil
- ½ cup fresh basil leaves
- kosher salt and freshly ground black pepper
Place the tomatoes on large baking sheet with a raised 1-inch lip. Add the garlic cloves and drizzle with extra virgin olive oil. Use your fingers to mix well to coat. Top with torn basil leaves and season with kosher salt and freshly ground black pepper.
Bake for 4 hours or until tomatoes are soft and bursting.
Allow to cool then pour into a blender in batches. 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.
Source: Heidi