Yesterday’s blog about tomato sauce got me thinking about a somewhat different recipe to make it in bulk. One of my daughters has an empty freezer. Mine is full. When each of us had a hankering to make Freezer Tomato Sauce, we pooled our time and resources - she bought this, I bought that - to make this excellent sauce!
Freezer Tomato Sauce (Stove-Top Version):
½ c. (125 mL) canola oil
6 large onions, chopped
10 cloves garlic, crushed
6 green peppers, seeded and chopped
One 100 fl. oz. (2.84 L) can crushed tomatoes, undrained, or their fresh equivalent - about 12 c. diced fresh plum tomatoes and their juice
3 c. (750 mL) water
Six 5.5 fl. oz. (156 mL each) cans tomato paste
1-½ tsp. (7.5 mL) salt
1 tbsp. (15 mL) garlic powder
2 tsp. (10 mL) pepper
2 tbsp. (30 mL) dried oregano
2 tbsp. (30 mL) dried basil
3-to-4 tbsp. granulated sugar
On medium heat, add oil to large, heavy, broad-based pot or Dutch oven. Add onion, garlic, and peppers, cooking 5 min. or until tender. Stir in tomatoes, tomato paste, seasonings, herbs, and sugar. Bring just to the boil, stirring often. Reduce heat to low. Cover and simmer 1 hr. to allow flavors to blend. Cool to room temperature. Ladle into 2-cup freezer containers. Label, date, and freeze up to 6 months. Yields about 24 cups.
If you prefer, try Freezer Tomato Sauce (Microwave Version).
Tip: To prevent freezer burn, place a layer of cello wrap directly on top of and touching the sauce before sealing with the container lid. Use in any recipe that calls for Tomato Sauce such as soups, stews, chili, or pizza sauce.
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| We started with onions … plenty, in fact! |
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| And lots of green peppers. |
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| The peppers, we diced ... |
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| The garlic, we minced ... |
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| The onions, we chopped on our processor's pulse setting. |
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| In went the oil ... |
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| Onions, peppers, and garlic ... |
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| The crushed tomatoes... |
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| And oodles of tomato paste. |
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| We added some seasonings and a little sugar ... |
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| And gave everything a good stir before simmering 1 hr. |
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| Spooning it into packages, we labeled and froze it. Finito! |
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