Freezer Tomato Sauce Recipes

HOW TO MAKE & FREEZE HOMEMADE TOMATO SAUCE

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.

FALL FREEZER TOMATO SAUCE

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.

FREEZER TOMATO SAUCE RECIPE

Steps:

• Cook vegetables and seasonings over medium-low heat until tender, approximately 30 minutes. Let cool slightly. Pick out the tomatoe peels with a fork.Put 2 cups into blender and run for 1 minute. Pour into freezer bags and freeze.

FREEZER TOMATO SAUCE

Steps:

• Bring large pot of water to boil. Cut out the stem section of each tomato, and then mark a shallow X at the blossom end. Immerse the tomatoes, a few at a time, in the water 1 minute, or until the skins just to start slip off. Lift out with a slotted spoon and place tomatoes on a tray. When cool enough to handle, peel off the skin and discard. Cut the tomatoes in half lengthwise. Set a sieve over a bowl, squeeze out the seeds from the tomatoes into it. Discard seeds. Place the liquid in the bowl in a pot with the sugar, water and tomato paste. Coarsely chop the tomatoes and add them to the pot. Gently simmer uncovered, stirring occasionally, for 30 minutes, or until mixture begins to represent a chunky tomato sauce. Puree in a food processor. Cool sauce to room temperature and then freeze in suitably sized containers.

FREEZABLE TOMATO SAUCE BASE

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.

STEPHANIE'S FREEZER SPAGHETTI SAUCE

Steps:

• In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent.
• Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently.
• Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer.
• When ready to use sauce, stir in can of tomato paste.