Freezer Tomato Sauce Recipe

There is just something amazing about pulling out a tomato sauce in the Winter when the ground is frozen over and enjoying some spaghetti with some homemade freezer tomato sauce. This is a recipe I adapted from The Oregonian cookbook from Chef Caprial Pence. The original recipe did not say to store in the freezer but I have been making this recipe for many years and I freeze the homemade tomato sauce every year and it is always a great sauce. Scroll down to the bottom for this freezer tomato sauce recipe.

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This recipe is a great one to use when you start getting a bumper crop of fresh tomatoes. I doubled the original recipe and I don’t peel the tomatoes like the original recipe suggested. I use a large stainless steal roasting pan for this as the oven temperature is pretty high and the non-stick roasting pan I used initially started flaking off after many uses.

As for the kind of tomatoes I always use whichever tomatoes I have available which is usually roma tomatoes, beefsteak tomatoes and any other ripe tomato, however I have never used cherry tomatoes for this recipe. I have nothing against cherry tomatoes I just usually go for the larger tomatoes as a little goes a long way.

I love recipes that are easy with minimal effort on my part involved and this one is no exception. To start I add the olive oil and all the spices to the bottom of the pan.

On top of the oil and spices I add all the vegetables except for the tomatoes as they will go on last. The original recipe calls for garlic cloves, however I use the jarred minced garlic as this is easier and something I always have on hand in the fridge. In addition the original recipe calls for fresh herbs but I usually only have dried Italian seasoning available so that is what I use.

Another thing that I don’t follow from the original recipe is that I do not core and peel the tomatoes. I just make sure the tomatoes are washed and then cut off the stem and throw the whole tomato on top of all the other veggies.

This goes into the oven for about 45 minutes and then I take it out and let it cool for about 30 minutes. Once that time is up I pour the entire contents of the roasting pan into a large stockpot and use an immersion blender to blend it all together.

If you don’t have an immersion blender, you can use a food processor or even a regular blender, however I would cool the ingredients a little longer as the contents will be very hot.

At this time the sauce needs to cook down to a thicker consistency and also I add the balsamic vinegar a pinch of salt and pepper to taste. I let this simmer down, stirring frequently for about 45-1 hour, it will all depend on what tomatoes were used and how much water they contain. I always eye ball this to see if it is at a stage that I would use the sauce for pizza or spaghetti. If you desire a thicker sauce this process could take several hours.

After it has boiled down to your desired consistency it will need to cool before it is placed in containers for freezer storage. I like to use these take out containers that come in various sizes from Amazon and are a freezer-safe container.

This sauce is great to use as a fresh tomato sauce and can also be adapted to fit your needs including not adding any spices to make it a plain tomato sauce.

We use this sauce for any recipe calling for tomato sauce, marinara sauce, spaghetti sauce and even use it as pizza sauce when we make homemade pizza.