By Vicki Delany
If you’re like me you’re overwhelmed by tomatoes at this
time of year. And that, definitely, is a good thing. But what to do with all
the marvelousness? Freeze it, of course
Here’s a very quick and easy recipe for pasta sauce that you
can put in the freezer to enjoy the real fresh tomato taste in the bleak
mid-winter.
I used to always boil the tomatoes and remove the skins, but
this recipe skips that step, and I think it gives the sauce an even richer
taste.
This recipe can be multiplied many times over if you have an excessive amount of tomatoes (lucky you!)
Vicki Delany’s Tomato Sauce
4.5 lbs fresh ripe tomatoes
1 onion, chopped
2 garlic cloves, minced
¼ cup fresh basil leaves
1 tsp salt
Cut the tomatoes in quarters and remove the seeds
Place the tomatoes in a large pot. Add onion, garlic, basil
and salt
Bring to boil, lower the heat, simmer, covered for 25
minutes, stirring occasionally
Use a blender or immersion blender to puree the tomatoes
Return pureed tomatoes to pot, simmer over medium-low for 20
minutes
Cool and store in air-tight containers to freeze.
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Well done. All you need is plenty of space in the freezer.
ReplyDeleteDon't the plastic containers get stained by the tomatoes?
I've never found that, Libby.
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ReplyDeleteThanks for sharing your tomato sauce recipe for freezing .
I will be pinning this to my pinterest board.
Good luck with your soon to be released novel ! I hope it flies off Amazon shelves.
Thanks, Mindy.
ReplyDeletethank you for this wonderful recipe. I have canned all of my tomatoes this far. will give this a try.
ReplyDeleteI have used a similar freezer tomato sauce for years as when my tomatoes do well, I am overwhelmed and need to do some thing to utilize the fresh produce.
ReplyDeleteI have never froze my extra tomatoes always given them away but now what a wonderful idea this is what I am going to have hubby do and I shall watch as disabled but we like to save every bit we can and this is one way. Peggy clayton thanks so much Vicki.
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