No peeling, no simmering!
Fresh Freezer Tomato Sauce
Ingredients
Instructions
To use: Thaw in the fridge overnight or run the sealed bag under cool water. Heat gently in a saucepan and adjust seasoning — you can add cooked onions, mushrooms, meat, or extra herbs at this stage.
Turn this sauce into classic marinara, pizza sauce, Tuscan veggie soup base and more with the seasoning chart below:
Ingredients
- 4–5 lbs ripe tomatoes (split ones are fine; trim bad spots out)
- 4–6 cloves garlic, peeled
- ½ cup fresh basil leaves (or parsley/oregano mix)
- ¼ cup olive oil
- 1–2 tsp salt (to taste)
- ½ tsp black pepper
- Optional: pinch of red pepper flakes for a bit of heat
Instructions
- Prep tomatoes: Wash, core, and cut into chunks. Trim away any split or damaged areas.
- Blend: In batches, add tomatoes, garlic, basil, olive oil, salt, and pepper to a blender or food processor. Blend until smooth or leave slightly chunky, depending on preference.
- Taste & adjust: Add more salt, herbs, or olive oil if needed.
- Package for freezing: Pour sauce into freezer-safe containers/jars or zip-top bags (lay bags flat for easy stacking in freezer).
- Freeze: Use within 6–8 months.
To use: Thaw in the fridge overnight or run the sealed bag under cool water. Heat gently in a saucepan and adjust seasoning — you can add cooked onions, mushrooms, meat, or extra herbs at this stage.
Turn this sauce into classic marinara, pizza sauce, Tuscan veggie soup base and more with the seasoning chart below:
