NICOLE PARTON’S FAVORITE RECIPES: Freezer Tomato Sauce (Stove-Top Version)

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.