The recipe says to mix the herbs with the tomatoes in the pot. Ooooh, that’s a lot of tomatoes to turn into delicious sauce! Hope that helps! I haven’t tried roasting frozen tomatoes – I’ve used frozen tomatoes for sauces that are sauteed on the stove top, but I’m not sure if it will translate the same to the roasting process. Considering what my garden is doing, I will be eating this sauce a lot for a while! I haven’t tried this. Hope that helps! Top with the remaining tomatoes and juices, pressing the tomatoes into the jars until spaces between them fill with juice. Thank you. Tomatoes are naturally high-acid, so it should be fine. Really impressed my friends. I would basically try to mimic an oven as best you can. I was so tempted to eat it with a spoon! Do you use the immersion blender on the herbs as well? We can it and use it all year for pizza, spaghetti, lasagna, etc. Do you have any hints for taming the sweetness? I will be using this recipe! Wonderful thank you!! Hi, Robyn! Remove from heat and using a large slotted spoon, scoop out one spoonful of the whole tomatoes and set aside. Thanks for sharing! Oven roasting does give a wonderful carmelization and greater sweetness to the sauce. NOTE: The level of smoothness is up to you. Tomatoes are considered a high acid food, but because varieties of tomatoes & conditions in which they grow affect acidity levels, any canned tomatoes should include added acid. If the sauce tastes high in acid, you can add the sugar at this point and then cook for 3-5 minutes on low heat just to dissolve the sugar. Hi just about to make this sauce and wanted to check that the tomato skin in left on. . Just a note to tell you that we made used this technique MANY times last summer when our CSA had a bumper crop of (red) tomatoes. Thanks for your recipe! So happy you loved the sauce! Thanks so much for the great feedback! It’s 101F where I live right now and turning on the oven right now sounds like a terrible idea! This still doesn’t seem like enough? You can use it on pasta, or pizza, or anything else you would use a tomato sauce for. ❤ Love love your sauce Ms. Laura. Hey Jennifer! Yum! If you want to keep it longer transfer still boiling hot ketchup to sterilized, airtight containers. Thank you so much, Chrissy!! I did add minced carrots along with the garlic and i could eat this with a spoon! Place the strained sauce back on the stove and continue to simmer until it reduces down and thickens to the desired consistency. Sprinkle with your onion powder. The recipe as is can be canned and frozen for several months. I did wonder if you had the approximate nutrition information? I just finished making this recipe and this is hands down the most amazing sauce I’ve ever tasted and so amazingly easy to make! *edit: I made the effort to get good-quality OLIVE OIL, I meant to say above, Thanks so much, Sarah!! You can use them later for all the sauces. Very easy cleanup. Definitely can never have enough garlic… , Hi there. Or add lemon and can it? I used a variety of small tomatoes from my garden (cherry, yellow pear, Black Prince and currant). , Love that you still have homegrown tomatoes!! I grew tomatoes, basil, and green peppers just to make my own sauce for my lasagna on Christmas! Or even adding a bit of canned crushed tomatoes/sauce might be what you’re looking for. Try this time-saving canning tomato sauce tip. I didn’t have fresh basil and thyme so I used dried, and I added a tiny bit of anchovy paste, and some ground beef. How come I have little stick thingys in my sauce? Will write back later. We have planted extra tomatoes this year just so we can make more of this sauce. Thanks for the great recipe! Roast 30 minutes, until they’re wrinkled and just beginning to blacken. Could I can this? Very pleased. I absolutely adore this recipe! Hi! I did add a bit of oregano and it tastes just like a rose sauce (without the dairy!). Add to the saucepans with the … So happy you love this one as much as we do! Hi, Ann! The larger tomatoes, we cored and cut down to size so those pieces were comparable to the halved plum tomatoes. I have skewers, grill mats and an assortment of tools. This sauce can definitely become a soup, too! You can use a food mill and it will get rid of the seeds and skin and you will only have the pulp. I was just surprised at how much the roasting made it taste different than the stovetop sauce my husband made last week. Loved the Cherry Tomato Sauce! I will can for sure . That sounds amazing with the meatballs . Thank you!!! Just leave some room at the top for expansion. 5 star recipe all the way ! Season with salt and pepper, to taste. Enjoy!! Will definitely make again, Thanks, Maureen! Just finished making this; it came out great. My son would come home with a 5 gal bucket full and we made cherry tomato sauce a lot. And, I found that just the fresh herbs were fine for my first batch, but I wanted more punch, so added more of those plus some dried Italian herbs, as well. Add a little at a time, and then use your clean hands to simply roll all of the pieces around to mix them up so that they all have a little oil. Did you freeze your own cherry tomatoes? If you haven’t grown them, please do so. . This fast, fresh pasta sauce with cherry tomatoes makes a quick solution for busy mid-week meals. Thank you, Jennie!! That being said, it’s a pretty healthy tomato sauce . You could try adding something acidic (like lemon juice or balsamic vinegar) to tone down some of the sweetness. This sounds so yummy! Please advice. The fresh tomato really came through! Also, roughly how many cups is 2-3lbs of cherry tomatoes? One of our faves with the bounty of tomatoes. These are wonderful stirred into rice or spooned over steamed or roasted veggies. If you are looking for another diy recipe check my Basil olive oil. Thank you for sharing! Thanks. Super tasty! The recipe was super easy to follow. We grow cherry tomatoes and I made this recipe last night and it was simple and soooooooooo delicious. I tripled the bad batch (per researched info found that 15-20 cherry tomatoes makes a lb), used dried basil and thyme because I didn’t have fresh on hand, I a wing the amount of those two ingredients but followed everything else pretty closely and it is still delicious!