Tomato Sauce for Freezing

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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