Freezer Tomato Sauce

Name: Freezer Tomato Sauce
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 12 cups
Ingredients: 8 pounds cherry tomatoes or small plum tomatoes; 6 tablespoons water; 1/4 cup extra-virgin olive oil; 3 shallots; 4 to 6 garlic cloves; 4 large basil or rosemary sprigs; 3 large flat-leaf parsley sprigs; Salt and freshly ground black pepper; 2 teaspoons brown sugar

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4.8

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Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings
12 cups
Calories
103 kcal
Course
Condiments
Cuisine
Italian

Freezer Tomato Sauce

Iris Warren

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This freezer tomato sauce is a simple homemade spaghetti sauce made with that glut of garden tomatoes. Stash it in the freezer now, and thank yourself later.

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Ingredients

Servings

8 pounds cherry tomatoes or small plum tomatoes
6 tablespoons water
1/4 cup extra-virgin olive oil
3 shallots finely chopped
4 to 6 garlic cloves crushed to a paste with 1 teaspoon sea salt
4 large basil or rosemary sprigs
3 large flat-leaf parsley sprigs (optional)
Salt and freshly ground black pepper
2 teaspoons brown sugar (optional)

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Instructions

Plop the tomatoes into a large pot or Dutch oven and add the water. Dampen a large piece of crumpled parchment paper with cold water, open it, and place it directly on the tomatoes. Cover the pot and cook over very low heat for 30 minutes, shaking the pot occasionally to keep the tomatoes from sticking to the bottom.☞ TESTER TIP: Don't remove the lid during cooking. The tomatoes are cooking in the steam and you don't want any of that precious heat or liquid to escape.
Transfer the softened tomatoes to a food mill or food processor, working in 2 or 3 batches if necessary, and process until smooth. If using a food processor, strain the purée, discarding the skins and seeds.
Place the strained tomatoes, oil, shallots, garlic, and herbs in a pot. Bring to a boil, reduce the heat, and simmer for 40 to 50 minutes, until reduced to about 12 cups.
Taste and season the sauce with salt and pepper to taste and, if desired, the sugar. Use immediately or freeze for later.
To freeze: Let the tomato sauce cool completely to room temperature. Divvy it among six 1-quart plastic freezer bags—each bag will contain about 2 cups sauce, making each bag only half full. Place the bag on its side on a flat surface in the freezer until solid, at least 1 hour. Then stand the flat bags of frozen sauce on end, as you would books on a shelf, to minimize the amount of space they take in your deep freeze.To thaw: Thaw the frozen bags of sauce by completely immersing them in a bowl of cold water, about 1 1/2 hours to partially thaw. Or place the bags of tomato sauce on a plate and thaw in the refrigerator for about 4 hours. You don't have to completely thaw the sauce before you rewarm it.To serve: Transfer the thawed sauce to a pot, bring to a boil, reduce the heat, and gently simmer until warmed through, 5 to 10 minutes. If a thicker sauce is desired, continue to simmer until reduced.

Nutrition Information

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Serving 1cup Calories 103kcal (5%) Carbohydrates 14g (5%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 1g (5%) Monounsaturated Fat 3g Sodium 35mg (1%) Fiber 2g (8%) Sugar 9g (18%)