There really is only one thing to do with a box of ripe tomatoes. Roast them up along with onion, garlic, olive oil, some salt and pepper and puree them into the best roasted tomato sauce. What you do with that roasted tomato sauce is up to you. You can add in a few ingredients to turn it into this roasted tomato soup, add it into a minestrone soup, use it as a pizza sauce or a pasta sauce or a sauce in which to cook some meatballs. The possibilities are endless.
Aside from it saving a box of tomatoes from vrotting, and it being delicious, it’s easy to make and doesn’t involve peeling any tomatoes. To make sure my tomatoes are super clean before roasting, I use a vegetable spray before washing them. You can store the sauce for up to a week in the fridge or for up to 3 months in the freezer. I generally store it in the freezer, in portioned out Tupperware that allow me to take out a portion at a time to use. I’ll also store it in different portion sizes ie. you don’t need as much sauce for pizza as you would use for pasta or soup, so some portions will be large and others small.
The ratios to make roasted tomatoes come from the above-mentioned tomato soup. You can adjust according to how many tomatoes you have lying around to use. Use the handy serving calculator in the recipe below to half, double or triple the recipe depending on how many tomatoes you have.
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Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.