This is the best 'save the summer garden' recipe ever! I made many batches of it last summer and enjoyed it all winter.
I quadrupled the batch and froze 2 cup portions in freezer bags.
This year (2022) I bought the 'souper' ice cube trays that make 1 cup and half cup 'cubes' of marinara sauce. I pop out the cubes and story them in freezer bags
Ingredients:
About 15 medium sized tomatoes, halved or quartered (no need to peel) (I just fill up a 9x12 pan)
1 cup fresh basil
1 sprig fresh rosemary
1 Tbs salt
1/4 cup olive oil
2 heads garlic
2 medium onions, quartered
Mix everything except garlic. Put in 9x13 pan.
Cut garlic heads (unpeeled) in half (cross sectional) then place them in the tomato mixture, burying them slightly.
Roast uncovered at 400 degrees for an hour. Turn off oven and leave pan in for at least another hour.
Cool. Pick garlic out of pan and squeeze so roasted cloves pop out. Discard shells. Discard rosemary, but leave in basil.
Blend or puree mixture.
I like to freeze it to use all winter long as pasta sauce, pizza sauce and tomato soup (add cream, milk or coconut milk).
