Ingredients:
16 Cups Cherry Tomatoes
3/4 Cup Olive Oil
2 Tbsp Onion Powder
1 Tbsp Garlic Powder
1/2 tsp Salt
1/2 tsp Pepper
2 tsp Oregano
Directions:
Remove stems and wash tomatoes (thaw if frozen)
Place tomatoes in a single layer on baking sheet(s)
Drizzle with olive oil and all seasonings EXCEPT oregano
Bake at 425° for 45-60 minutes or until skins are wrinkly
Let cool
Blend in a food processor until creamy
Run sauce through a food mill (or press through sieve) *NOTE - this step is extremely important for a skin and seed free sauce
Add oregano
Taste and adjust seasonings as needed
Tips:
Garden Tomatoes give the best flavor. Clean, de-stem, and freeze them whole until you are ready to make sauce.
You can refrigerate the sauce for a week or freeze for extended storage.
Freezing in quart containers, inside of a gallon bag, works best for long term storage.
Sometimes frozen sauce needs sugar to cut acidity.
