Pork Tenderloin with Mustard Sauce
Freezer Tomato Sauce
When life gives you tomatoes, make tomato sauce—for the whole year.
60
12 cups
Food stylist Teresa Blackburn is a genius at preserving foods, particularly tomatoes.
Ingredients
-
16 medium to large ripe, but firm, heirloom tomatoes
-
1/2 cup torn fresh basil leaves
-
6 to 8 garlic cloves, thickly sliced
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2 tablespoons white balsamic or red wine vinegar
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1 teaspoon sea salt
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Freshly ground black pepper
Instructions
- Preheat oven to 375F. Cover baking sheet with parchment paper.
- Cut an X in the bottom of each tomato and place on parchment with X side up.
- Roast tomatoes 20 to 30 minutes, until skin begins to pull away at the X. Remove pan from oven and let tomatoes cool.
- When cool enough to handle, core each tomato and peel skin away from meat of tomato using a sharp knife. Work over a large nonreactive bowl to catch juices.
- Coarsely chop tomatoes in bowl using knife or scissors, or squish with your hands. Add basil, garlic, vinegar, salt and pepper. Mix well.
- Label clean glass jars, freezer boxes or bags. Fill containers two-thirds full with sauce; seal or close and place in freezer up to 6 months. Makes about 12 cups, depending on size of tomatoes.
Recipe by Teresa Blackburn.
Nutritional Info (per serving)
- Calories 45
- Fat 0.5g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 210mg
- Potassium 590mg
- Carbohydrates 10g
- Fiber 3g
- Sugars 6g
- Protein 2g
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