Hopefully, I’m not too late in sharing this recipe with you. This is for when you have an excess of tomatoes from your garden or the farm stand and are looking for a way of enjoying them in the deep midwinter.
I have used a combination of plum tomatoes
and regular ones, only because on this occasion I didn’t have enough plum on
hand. Try to use as many plum tomatoes as you have, as they do make a
difference.
Tomato Sauce for the Freezer
4.4 lbs plum tomatoes
1 medium onion, diced
2 garlic cloves, thinly sliced
¼ cup fresh basil
1 tsp salt
Cut the tomatoes in half lengthwise and
remove the seeds.
Place tomatoes in a large pot. Add onion,
garlic, basil, and salt. Bring to boil,
and then lower the heat and simmer, covered for about 25 minutes. Stir occasionally.
Add tomato sauce to blender and process
until smooth.
Return to pot and simmer over medium to low
heat for about 20 minutes.
The sauce is ready to use or it can be
frozen to enjoy later.
(In the picture above you can see that I reused
the lids on the jars. This is okay as the jars are to be frozen – not stored in
a cupboard)
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Thank you for the recipe! Never too late. In fact, it's the perfect time. It's when you need to pick all you can before the frost/freeze kills them.
ReplyDelete2clowns at arkansas dot net
I bet that offers a blast of summertime taste in the midst of winter!
ReplyDeleteIs it necessary to leave so much head room at the top of the jars? I know you have to allow for expansion when freezing, but that much?
Not necessary at all. I wanted three servings and that's how they divided up.
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