Spend some time on the weekend making this big batch tomato sauce, divide and freeze it in usable portions, then pull a packet out of the freezer when you need it to make a weeknight meal. We like using this in our Beef and Beet Green Casserole, Slow Cooker Lasagne or over pasta.

Yield: Makes 7 cups.



  • 4 lb (2 kg) Roma tomatoes, quartered and seeded
  • 4 cloves garlic, crushed
  • 1/4 cup extra-virgin olive oil, divided
  • 2 cups diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 can (14 oz/398 mL) crushed tomatoes
  • 2 cups water
  • 1 tsp salt
  • 1/2 tsp balsamic vinegar


  1. Preheat oven to 400ºF.
  2. Combine tomatoes, garlic and 2 tbsp oil in a large bowl; toss until coated.
  3. Place tomato mixture in a single layer on two non-stick foil-lined large rimmed baking sheets.
  4. Bake, uncovered, for 45 – 50 minutes or until tomatoes are softened and lightly browned.
  5. Meanwhile, heat remaining 2 tbsp oil in a non-reactive Dutch oven over low heat. Add onions, carrots and celery; cook, stirring frequently, until vegetables are tender and starting to brown, about 20 minutes.
  6. Increase heat to medium. Add tomato mixture, crushed tomatoes, water and salt; stir to combine. Bring to a boil.
  7. Reduce heat and simmer, covered, stirring occasionally, for 45 minutes. Remove from heat and stir in vinegar.
  8. Purée mixture in batches in a blender, filling blender no more than half full for each batch.
  9. Transfer tomato sauce to a large bowl.
  10. Cool sauce quickly by placing bowl in a sink of ice water and stirring sauce frequently to allow steam to escape. Do not allow ice water to enter bowl.
  11. Spoon cooled sauce into freezer containers and freeze for up to 3 months.
  12. Thaw sauce in refrigerator.
Nutritional analysis per 1 cup serving:

153 calories, 8.4 g fat, 3.5 g protein, 19 g carbohydrate, 5.1 g fibre, 463 mg sodium