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Freezing Summer Tomatoes And Homemade Tomato Sauce
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Homemade Tomato Sauce

Course Main Course, Sauce
Cuisine American
Keyword homemade-tomato-sauce, tomato-sauce-recipes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • Firm ripe tomatoes, any amount.
  • 1 teaspoon salt per 4 cups chopped raw tomatoes
  • 1 teaspoon sugar per 4 cups chopped raw tomatoes
  • 1 tablespoon tomato paste per 4 cups chopped raw tomatoes
  • Plastic freezer safe storage bags or Plastic freezer safe containers

Instructions

  • Choose ripe firm tomatoes, your favorite variety or a mixture of varieties.  Core, halve, or quarter the tomatoes removing seeds, if desired.  Attempt to keep the tomato pieces similar in size so, they'll cook evenly. 
  • Place into a heavy bottomed saucepan.  Season with 1 teaspoon of salt and 1 teaspoon of sugar per 4 cups of raw, chopped tomatoes. Bring to a boil, then lower the temperature and simmer covered for 15 minutes.
  • Uncover and continue to simmer for another 15-20 minutes, allowing the sauce to reduce and intensify in flavor. 
  • Remove from the heat and thicken with 1 tablespoon of tomato paste per 4 cups of raw, chopped tomatoes cooked
  • To puree: [3 ways - depending on the equipment you have handy]
    1. Push through a sieve removing seeds and skins but, keeping the tomato pulp.
    2.  Use an immersion blender and process to your desired texture.   [ie chunky smooth or silky smooth]
    3.  Ladle into a stand blender and puree in batches until the texture is to your liking. [Tip: Leave ample space at the top of the blender to allow for expansion]
  • Please note: When I prepare this sauce, I use everything. This includes any seeds, pulp and skin. A very few seeds may be left behind, however, most will puree along with the tomato pulp for a lovely smooth texture. If you prefer seedless, then strain.
  • Cool sauce completely. Measure into desired amounts, and pour into freezer bags or plastic freezer safe containers leaving 1 inch of head space. [Tip: If using a bag, press all of the air out of the bag.] 
  • Label the exterior of the bag or container with the amount and contents. 
  • Freeze immediately.