Sixteen ounces of smooth roasted Early Girl tomato sauce with onion, garlic, basil, tomato paste, olive oil, and a small final adjustment of fish sauce.
Prepare & package
Blanch, peel, core, and quarter the tomatoes. Roast them with onion, garlic, olive oil, salt, pepper, and optional red-pepper flakes at 425°F for 45–60 minutes. Brown tomato paste in a Dutch oven, add the roasted vegetables and juices, simmer until thickened, add basil, blend smooth, and finish with ½ teaspoon fish sauce for the full batch. Cool, portion, seal, and freeze.
Store & thaw
Keep frozen in the sealed measured package. Thaw in the refrigerator or reheat gently from frozen.
Cook or reheat
Warm gently in a saucepan. Reduce if too thin or loosen with a little pasta water when using it for pasta.
Finish & serve
Finish the final dish with torn basil and grated Parmesan or Grana as appropriate.