4.7 from 72 votes
How to Make & Freeze Homemade Tomato Sauce
This homemade tomato sauce starts with fresh tomatoes carefully peeled and chopped, then simmered with olive oil, onions, garlic, tomato paste, and herbs. The sauce is gently cooked to meld flavors and achieve a rich texture, ideal for freezing and later use in various dishes.
Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings:
6
pints
Calories:
300 kcal
Course:
Condiments
Cuisine:
Italian, American
Ingredients
- 10-11 pounds tomato fresh
- 6 tablespoons olive oil
- 3 onion diced, medium
- 6 garlic minced, cloves
- 2 tomato paste 4-ounce cans
- 1-3 teaspoons sugar to taste (optional, or honey
- ½ cup fresh herbs chopped fresh or 2 tablespoons dried
- ½ cup italian herbs chopped fresh or 2 tablespoons dried
- 1 tablespoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
Instructions
Prepare the tomatoes:
- 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.
Cup of Yum
Make the sauce:
- 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.
Freeze the sauce:
- 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 Information
Calories
300kcal
(15%)
Carbohydrates
39g
(13%)
Protein
8g
(16%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Sodium
1207mg
(50%)
Potassium
1940mg
(41%)
Fiber
12g
(48%)
Sugar
23g
(46%)
Vitamin A
6373IU
(127%)
Vitamin C
109mg
(121%)
Calcium
159mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 pints
Amount Per Serving
Calories 300
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 1207mg | 50% |
| Potassium | 1940mg | 41% |
| Fiber | 12g | 48% |
| Sugar | 23g | 46% |
| Vitamin A | 6373IU | 127% |
| Vitamin C | 109mg | 121% |
| Calcium | 159mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.