Freezer Tomato Sauce

Freezer Tomato Sauce

My good friend, Jessica, gave me some tomatoes, basil and peppers! What to do, what to  do…hmmm…Monday night I made a sauce that I could have eaten raw before the freezer! Yum!

I found this recipe my mom gave me for Freezer Tomato Sauce! This recipe was taken from the American Profile insert of the weekly newspaper and submitted by Teresa Blackburn. I have seen several similar recipes and wanted to give it a try.

Freezer Tomato Sauce

16 medium to large ripe, but firm, heirloom tomatoes
1/2 cup torn fresh basil leaves
6-8 garlic cloves, thickly sliced
2 Tablespoons white balsamic or red wine vinegar
1 tsp sea salt
Coarsely ground black pepper

1. Preheat oven to 375 degrees F. Cover baking sheet with parchment paper. *I also used a muffin tin because I used Roma tomatoes in this dish.

2. Cut an X in the bottom of each tomato and place on parchment with X side up.

3. Roast tomatoes 20-30 minutes, until skin begins to pull away from meat of tomato using a sharp knife. Work over a large glass or ceramic bowl to catch juice.

*From this point to the end of the process I don’t have pictures. My hands were covered with tomato goodness!

5. Coarsely chop tomatoes in a bowl using knife or scissors, or squish with your hands (yes!). Add basil, garlic, vinegar, salt and pepper. Mix well.

6. Label clean glass jars, freezer boxes or bags. Fill containers two-thirds full with tomato meat and juice; seal or close and place in freezer up to 6 months. Makes about 12 cups, depending on size of tomatoes.


Thanks for reading! Have a good night!

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