Creamy roasted green tomato sauce using unripe green tomatoes, perfect to serve over pasta. Also provides freezing instructions if you want to make a couple batches! This makes 6 cups of tomato sauce.
Spread tomatoes and cloves of garlic in a 9x13 pan. Drizzle with olive oil. Sprinkle with onion powder. Mix so tomatoes are completely coated.
Bake for 35 minutes, or until tomatoes soften up and start bursting.
Let tomatoes cool for a few minutes and then put tomatoes/garlic (and any olive oil left in the pan) in the food processor. Add fresh basil and salt + pepper to taste.
Pulse until a smooth creamy tomato sauce forms.
Use sauce immediately after, put in the fridge for 3-4 days, or freeze (in a freezer bag) for up to 6 months.