Fall Freezer Tomato Sauce Recipes

HOW TO MAKE & FREEZE HOMEMADE TOMATO SAUCE

How to Make & Freeze Homemade Tomato Sauce image

Preserve summer's bounty! It's easy to make and freeze this large-batch Italian tomato sauce to enjoy all fall and winter long.

Provided by Oh My Veggies

Categories Sauce

Time 3h30m

Number Of Ingredients 9

Ingredients

10-11 pounds fresh tomatoes
6 tablespoons olive oil
3 medium onions (diced)
6 garlic cloves (minced)
2 4-ounce cans tomato paste
1-3 teaspoons sugar or honey (to taste (optional))
1/2 cup chopped fresh herbs or 2 tablespoons dried Italian herbs
1 tablespoon salt (plus more to taste)
1/2 teaspoon Black Pepper (plus more to taste)

Steps:

Have a large bowl filled with cold water ready and waiting. Set a large pot of water over high heat and bring to a rolling boil. Working in batches, drop the tomatoes in one at a time, then let sit in the boiling water until the skins split open, 30-60 seconds. One at a time, remove tomatoes from hot water with a slotted spoon and transfer to the bowl of cold water. When cool enough to touch, slip off and discard the tomato skins and remove the hard stem end and core. Trim away any bad spots. Roughly chop the tomato using a food processor or blender, a knife, or by squishing with clean hands. Set aside.
Add the olive oil to an extra-large 8-10 quart stock pot over medium-high heat. When the oil is shimmering, add the diced onions. Cook, stirring frequently with a large wooden spoon, until onions start to soften and turn golden, about 8 minutes. Add the garlic and cook for another 30-60 seconds, stirring constantly so it doesn't burn. Add the tomato paste and cook for 1-2 minutes, stirring and scraping the bottom of the pan so it doesn't burn. Add the fresh tomatoes.
Bring just to a boil, then lower heat to medium-low and let simmer, uncovered, for 2-3 hours, until thickened. Stir occasionally to make sure the sauce at the bottom of the pan isn't burning.
Add sugar or honey, if desired, along with the herbs, salt, and pepper. Taste and add additional salt and pepper if needed.
Let the sauce cool completely. Pour into to freezer-safe containers or heavy-duty freezer bags. Label well with date and contents, then transfer to the freezer. The sauce will last 3-4 months, or longer if you use a deep freeze.

Nutrition Facts : Calories 300 kcal, Sugar 23 g, Sodium 1207 mg, Fat 16 g, SaturatedFat 2 g, Carbohydrate 39 g, Fiber 12 g, Protein 8 g, UnsaturatedFat 12 g, ServingSize 1 serving

FALL FREEZER TOMATO SAUCE

Fall Freezer Tomato Sauce image

This comes from my Victory Garden Cookbook. When summer's harvest is coming to a close, this is a great way to wrap up the leftovers in the garden. This only makes 6 pints, so I usually double or tripple the recipe. If your a purist, you can omit the tomato paste and simmer longer to concentrate the flavor. I"m always in a hurry, so I use the paste.

Provided by BakinBaby

Categories Vegetable

Time 1h5m

Yield 6 pints, 6 serving(s)

Number Of Ingredients 13

Ingredients

7 lbs tomatoes (peeled,seeded & chop)
4 tablespoons olive oil
2 cups onions (finely chopped)
1/2 cup carrot (chopped)
1 1/2 cups celery (chopped)
1 cup green pepper (chopped)
2 garlic cloves (minced)
1/2 cup beef broth
1 cup tomato paste
2 bay leaves
1/4 cup fresh basil (or 1 Tb.dried)
1 1/2 teaspoons dried thyme
1 teaspoon dried oregano

Steps:

Heat oil; saute onions & carrots until onions are wilted. add celery & green peppers and cook another 3 minutes, add garlic and cook 30 seconds.
Add broth, peeled and chopped tomatoes, paste, bay leaves & salt/pepper.
Bring to boil and simmer 30 minutes, add herbs and simmer 5 minute longer, remove bay leaves.
Process lightly in food processor or food mill so it still has some texture.
Place the bowl in ice water so it will cool quickly, when it falls to room temperature, fill freezer containers, cover and chill in refrigerator before freezing.

Nutrition Facts : Calories 250, Fat 10.5, SaturatedFat 1.6, Cholesterol 0.1, Sodium 448.7, Carbohydrate 38, Fiber 10.4, Sugar 23, Protein 7.8

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