This Smoke Roasted Garden Tomato Sauce is a simple and flavorful way to prepare and preserve those delicious garden tomatoes. Taking the time to slow roast the tomatoes and vegetables over a wood fire concentrates and intensifies the sweetness of the vegetables while infusing everything with a subtle hint of smokiness. As most of my recipes are, this one is adaptable to cooking in your oven, just follow the time and temperature in the recipe.
I have had nearly 50 pounds of tomatoes from my garden this year, so I doubled the recipe and made as much as I possibly could fit on my smoker. My yield was 4 quarts of sauce, which I was thrilled about! If you are a fan of the canning process, you are welcome to take this recipe and preserve in jars as you wish. I knew we would eat our way through the sauce before it would go bad in my freezer so I opted for storing in quart sized freezer bags. Always label with what is inside and the date. This sauce should last for 6 weeks in a regular freezer, or up to 6 months in a deep freezer.
Once my sauce was all finished and frozen, I pulled some out on a busy soccer practice night and whipped up some of the best spaghetti I’ve ever had in my life. I brought my pasta water to a boil and slowly set in the frozen bag of sauce. In just a few minutes, the sauce had defrosted enough to remove from the bag to a sauce pan, where I finished heating through while the noodles cooked. I tossed it all together with some freshly grated Parmesan and a little basil and we were in heaven! This sauce would be absolutely amazing with Italian sausage or on a meatball sub or chicken parm. Anywhere you would use pasta sauce, sub in this homemade tomato sauce and you will blow people’s minds!
- 4 lbs tomatoes quartered or halved until all roughly the same size
- 2 carrots peeled and cut into large chunks
- 2 medium onion cut into wedges
- 10-12 cloves garlic minced
- 4 tablespoons olive oil extra virgin
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1/4-1/2 cup beef broth
- 1/2 cup fresh herbs basil, oregano, rosemary are all good!
- Additional salt and pepper
- Preheat your grill/smoker to 300 degrees. I used my pellet grill, but any grill that has indirect cooking abilities and the potential for you to add wood smoke will work. For this cook I used a mix of alder, cherry, and maple woods.
- Cover two large baking sheets with tin foil and arrange the tomatoes, carrots, onions and garlic on top. Drizzle with olive oil, sprinkle with salt and pepper and stir gently to coat everything. Arrange the vegetables in a single layer on each of the baking sheets.
- Roast on your grill for 2-3 hours, until everything is tender and starting to turn brown and crisp on the edges (I could have taken my pans off after 2 hours, but left them on for 3 to develop a darker color and more flavor).
- Remove your pans from the grill and let them cool until everything can be handled. Place roasted vegetables in a food processor with the beef broth. Pulse several times and then add your favorite fresh herbs. Pulse again until desired consistency is reached. Season with additional salt and pepper, if needed.
- Let cool completely before transferring to an airtight container. Will last a few days in the fridge or 2-3 months in the freezer. 4 lbs of tomatoes will yield 4-5 cups of sauce.