Freezer Tomato Sauce

This recipe comes from Teresa Blackburn, who is a food stylist and food preservation expert.

*16 medium to large ripe, but firm, tomatoes
*1/2 c. torn, fresh basil leaves
*6-8 garlic cloves, thickly sliced
*2 TBSP. white balsamic or red wine vinegar
*1 tsp. sea salt
*Coarsely ground black pepper

Preheat oven to 375. 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 20-30 minutes, until skin begins to pull away at the X. Remove pan from oven and let tomatoes cool (about 30 minutes or so).
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 gars, freezer boxes or bats. Fill containers 2/3 full with sauce; seal or close and place in freezer up to 6 months. Makes about 12 cups, depending on size of tomatoes.

I turned about 3 cups of this sauce into pasta sauce for dinner by adding about 1 TBSP. Italian seasoning and simmering over low heat for about 30 minutes. It was so tasty and fresh, we loved it over the mostaccioli noodles and especially as a dipping sauce for the garlic bread.