HOW TO MAKE & FREEZE HOMEMADE TOMATO SAUCE
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
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
OVEN ROASTED TOMATO SAUCE (FREEZABLE!)
I got this recipe from Catherine Newman years ago and have only altered it slightly. After trying canning tomatoes (sweaty! hours of work!), I've turned to this as my primary way to get the summer's delicious tomatoes stored for winter use. My husband has been known to come by and pop entire half-tomatoes into his mouth after they've cooled, so I have to hurry and turn them into sauce!
Provided by Fuzzys Finds
Categories Sauces
Time 2h15m
Yield 3 cups (or 4), 9 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 375ºF. Core and slice the tomatoes in half, then arrange them cut-side down, in one layer on a large, rimmed baking sheet or baking pan, lined with parchment paper, if you like, for easier clean-up.
- Arrange the onions, garlic and herbs over the top, then drizzle the whole thing evenly with olive oil and sprinkle with salt, sugar, and pepper.
- Bake for an hour and a half to two hours (or so), until the tomatoes are browning in spots and have fully collapsed.
- Now you have choices: put the contents of the pan (including all the juices), through a food mill: this will make a smooth, skinless and seedless sauce. Or else remove the skins and either blend it all in a blender or food processor, which will make a good but more roughly textured and seedy sauce, or mash with a fork for a chunky sauce.
- Taste it: it will likely need a bit more salt, and more sugar too, if it seems acidic. Use it, or allow it to cool completely, then spoon into labeled freezer bags and freeze, or (my favorite) spoon in 1/3 or 1/2 cup amounts into muffin tins and freeze. I use a silicon muffin pan. When they're frozen, pop them out and into ziploc bags and store in the freezer.
- The measured amounts frozen in muffin tins make it simple to get out just what you need when you're making pasta, pizza, tamale pie, or other recipes.
Nutrition Facts : Calories 88.1, Fat 6.3, SaturatedFat 0.9, Sodium 266.7, Carbohydrate 7.8, Fiber 2, Sugar 5, Protein 1.5
FREEZABLE TOMATO SAUCE BASE
Preserve tomatoes' rich taste with a simmered sauce that freezes well and is ripe for embellishment.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes about 4 cups unmilled
Number Of Ingredients 4
Steps:
- Heat oil in a large pot over medium-high heat. Add garlic, and cook 20 seconds (do not let brown). Stir in tomatoes and 2 teaspoons salt. Raise heat, and bring to a boil. Reduce heat, and simmer vigorously, stirring frequently, until sauce has reduced and thickened slightly, 15 to 20 minutes. If a smoother sauce is desired, pass it through the medium disc of a food mill. Season with salt if desired. Let cool. Sauce can be stored in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.
ALL-PURPOSE TOMATO SAUCE BASE
An incredibly healthy savory sauce that I use as a base for everything - chili, spaghetti, lasagna, everything! I use all the surplus from my veggie garden for this recipe, then freeze the sauce. Making the base takes several hours to cook down, but then come winter, you can make spaghetti or lasagna in a flash!
Provided by Casa Tyr
Categories Sauces
Time 4h30m
Yield 4 pints
Number Of Ingredients 10
Steps:
- Scoop out the seeds from the pumpkin, and slice. Cook lightly in the microwave until soft. Cool.
- Roughly slice the peppers, onions and garlic. Lightly cook in a large dutch oven, until soft.
- Blend the tomatoes in a blender or food processor, then add cubes of zucchini and pumpkin, a bit at a time.
- Add the blended ingredients to the cooked peppers and onion.
- Cook down until the sauce for several hours until desired consistency.
- Cool, then freeze in plastic tubs or ziploc bags.
Nutrition Facts : Calories 109.1, Fat 0.9, SaturatedFat 0.2, Sodium 25.1, Carbohydrate 24.4, Fiber 6.5, Sugar 12.4, Protein 4.9
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