How to Prepare Roasted Tomatoes for Freezing

Hello everyone, it’s Scott here with this week’s recipe! Today, I’m sharing one of my favourite methods to preserve tomatoes for the winter months – roasting them with onions, celery, garlic, and basil, then adding a simple splash of balsamic vinegar and sugar. This method balances the sweet and acidic flavours, making a sauce that’s perfect for dishes like Bolognese, lasagne, or even as a simple pasta sauce straight from the freezer.

So, without further ado, let’s head to the kitchen and dive into this easy and flavour-packed recipe!

Ingredients:

• 2.5kg tomatoes, chopped
• 500g onions, sliced
• 100g celery, chopped
• 5 garlic cloves, peeled
• 10g fresh basil leaves
• 1 tbsp balsamic vinegar
• 1 tbsp caster sugar
• A drizzle of olive oil
• Salt and pepper to taste

Method:

1. Preheat your oven to 180°C.
2. Spread the tomatoes, onions, celery, and garlic evenly in a large roasting tray.
3. Drizzle with olive oil and season with salt and pepper.
4. Sprinkle the basil over the vegetables, and then add the balsamic vinegar and caster sugar.
5. Roast in the oven for 20 to 30 minutes until everything is soft and caramelised.
6. Remove from the oven and blend the mixture using a stick blender or a food processor until smooth.
7. Allow the sauce to cool before transferring it to freezer-safe containers.

That’s all there is to it! This roasted tomato sauce will be a lifesaver in the winter months when you’re craving a taste of summer. Simply defrost and use it in your favourite recipes.

Be sure to check out more recipes like this on theveggrowerpodcast.co.uk and follow me on Instagram at Seed to Table Plot 13 for more kitchen inspiration.

Happy cooking, and see you next week!