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An easy recipe for Vegan Tomatoes Sauce that highlights juicy, ripe summer tomatoes! A fun and simple way to extend the flavor of summer! Freeze or canned for the winter!

There’s really not too much that needs to be done to a good tomato and so this is why this recipe stays simple.  A few cloves of garlic, a drizzle of good olive oil, a shallot, a few sprigs of oregano or basil, and a sprinkling of salt. That is pretty much it.

You can make this recipe, one of two ways. Bake or roast… After roasting or to baking the tomatoes – slip off the skins and mash. The peels glide easily over the tomatoes and takes only a few minutes. This works well for medium and larger summer tomatoes.

You can either mash the tomatoes with a potato masher for a chunkier sauce, or blend for smooth. Pulsing in a food processor allows some texture to remain with some uniformity- all good options! The sauce you get can be used instead of tomato paste in your meals, on the vegetables you roast, next to pastas, as a soup base, and in many ways. This is one way to save our favorite summer tomatoes for the winter.

This works well for medium and larger tomatoes. If you want to use smaller tomatoes, you can still slip off the skins, but since they are smaller, they will take a little more time. Or simply blend the tomato sauce, leaving the skins on. Some people like to remove the seeds. up to you. I leave them in. You may also freeze the sauce or can the sauce for a little burst of sunshine in the winter months which I try to do every year.

Vegan Tomatoes Sauce Ingredients

• 6 tablespoons olive oil
• 8 – 10 cloves garlic, rough chopped
• 2 shallot, diced
• 6 lbs ripe (med-large) tomatoes, cored and cut in half
• 2 tablespoons fresh oregano ( or 2 teaspoon dried, or use Italian seasoning)
• 2 – 4 tablespoon fresh basil, torn or chopped
• 2 teaspoons salt ( or salt to taste)
• pepper to taste (I used 1 tablespoon)
• 1 teaspoon sugar ( optional but good)

Vegan Tomatoes Sauce Instructions

• Pre-heat ove to 400 F.
• Drizzle a large, rimmed baking sheet with olive oil. Sprinkle with garlic and shallot.
• Place the sliced tomatoes cut-side down on the sheet pan and roast 30 minutes. Add the oregano and basil and roast 10 more minutes, or until skins have lifted off the tomatoes.
• Let cool, pull off the skins, then pour all the tomatoes and their roasting juices into a bowl. Mash with a fork or potato masher.  Season with salt and pepper. Sometimes, to bring the flavor around I’ll add a little sugar. This depends on your palate and the tomatoes you are using ( some are sweeter than others). Start with ½ a teaspoon. Taste, adjust.
• To use right away, reheat in a pan or pot. Or refrigerate for  up to 5 days, or freeze.
• If freezing in a mason jar, make sure jar and lid are clean and sterile. Let sauce come to room temperature. Fill jars leaving 2 inches headroom at the top of the jar, to prevent jar from breaking-  because sauce will expand as it freezes.

If Canning the Vegan Tomatoes Sauce Instructions

• Prepare boiling water canner. Heat a quart-jar in gently simmering water until ready to use, do not boil. Wash lid in warm soapy water and set aside with bands
• Add 2 tablespoons of lemon juice to a hot, 4-cup, liter jar (or 1 tablespoon to a cup of jar), while pouring inches of hot tomato sauce into a hot jar. Remove air bubbles by hitting the jar against the bench. Wipe the jar edge clean and close the lid tightly.
• Put the jar upside down in the pot of boiling water and process for 40 minutes. Turn off the heat, soak the jars in water for 5 minutes. Remove the jars and cool again inversely for 12-24 hours. Check the covers for tightness, they should not bend when the center is pressed.

Vegan Tomatoes Sauce Notes

• If roasting small tomatoes, feel free roast whole and blend the sauce with the skins on. They may not need as long in the oven, check after 20 minutes.
• To use, when you take it out of the freezer or open the canning, consume it within 48 hours.