Pasta Sauce from Frozen Tomatoes
Pasta sauce made from frozen tomatoes. This is a multi-use pasta sauce made from tomatoes frozen from my garden bounty. Economical, easy to make, and more flavorful than store-bought. I remove seeds from my tomatoes before freezing for a smoother sauce.
Pasta sauce made from frozen tomatoes. This is a multi-use pasta sauce made from tomatoes frozen from my garden bounty. Economical, easy to make, and more flavorful than store-bought. I remove seeds from my tomatoes before freezing for a smoother sauce.
- Carbohydrate 1.05441166666667 g
- Cholesterol 0 mg
- Fat 1.16104500143347 g
- Fiber 0.274500002543132 g
- Protein 0.133816666666667 g
- Saturated Fat 0.1662366668646 g
- Serving Size 1 1 Serving (15g)
- Sodium 1550.76800445594 mg
- Sugar 0.779911664123535 g
- Trans Fat 0.0373500000388183 g
- Calories 15 calories
Step-by-step
- Thaw tomatoes, puree in blender.
- Saute onion and garlic in olive oil until crisp tender.
- Using a large dutch oven saucepot, add tomatoes, seasonings and sauteed garlic and onions.
- Heat on medium to boiling, reduce heat to low, cover and simmer for at least 2-3 hours, stirring every 15-20 minutes.
- At this point, if thicker consistency is desired, remove lid and up heat to medium , stirring until more liquid is absorbed.
- The longer this simmers the better it is.
- When done you can either jar into quarts and process according to jar manufacturer directions, or let cool completely and ladle into quart freezer bags and freeze.
- Add hamburger or other meats to sauce before serving.
- Great on any pasta dish!
Avoiding watery results
Home cooks frequently commit the error of adding frozen tomatoes straight to the pot without accounting for the massive water content released during thawing. Pureeing the thawed tomatoes first creates a uniform base, but the excess liquid requires a patient reduction phase of two to three hours on low heat. Stirring every fifteen to twenty minutes prevents scorching at the bottom of the Dutch oven while steam escapes.Managing acidity with sugar
Freezing alters tomato cellular walls, often concentrating perceived acidity once the fruit thaws. Incorporating one-third cup of sugar alongside the garlic, onion, black pepper, basil, and oregano balances this sharpness before the long simmer begins. Adjusting salt to taste must happen near the end of the cooking process after significant liquid reduction concentrates the minerals.Achieving the final consistency
Uncovering the pot and raising the heat to medium during the final thirty minutes allows surplus moisture to evaporate rapidly once the baseline simmer finishes. Standard kitchen blenders handle the initial puree step easily, though an immersion blender directly in the pot serves as an effective workaround to reduce cleanup. Cool the finished batch completely before transferring it into freezer bags for long-term storage.
