Fall Freezer Tomato Sauce

READY IN: 1hr 5mins
Recipe by BakinBaby

This comes from my Victory Garden Cookbook. When summer's harvest is coming to a close, this is a great way to wrap up the leftovers in the garden. This only makes 6 pints, so I usually double or tripple the recipe. If your a purist, you can omit the tomato paste and simmer longer to concentrate the flavor. I"m always in a hurry, so I use the paste.

Top Review by birchhillfarms

Very good recipe, however, I leave out the celery and carrots and beef broth, add more tomatoes,sautéing onions, peppers, (red,green and 1 habanero or jalapeno)and never forget the garlic:) Fresh chopped basil, and oregano, salt & pepper and a pinch of roasted paprika in Virgin Olive Oil..

Ingredients Nutrition

Directions

  1. Heat oil; saute onions & carrots until onions are wilted. add celery & green peppers and cook another 3 minutes, add garlic and cook 30 seconds.
  2. Add broth, peeled and chopped tomatoes, paste, bay leaves & salt/pepper.
  3. Bring to boil and simmer 30 minutes, add herbs and simmer 5 minute longer, remove bay leaves.
  4. Process lightly in food processor or food mill so it still has some texture.
  5. Place the bowl in ice water so it will cool quickly, when it falls to room temperature, fill freezer containers, cover and chill in refrigerator before freezing.

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