Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, tomato sauce for the freezer!. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Tomato Sauce for the freezer! is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Tomato Sauce for the freezer! is something that I have loved my entire life. They’re fine and they look wonderful.
It's so easy to make and freeze fresh, homemade tomato sauce. If your garden is brimming with juicy, ripe tomatoes—or if your local farm stand is—this is a great way to preserve a bit of summer all winter long. Plus, I think it tastes better than opening up a can or jar. In a food processor bowl process sauce, one fourth at a time, to desired texture. (Or, put sauce through a food mill.) Place sauce in a bowl set in ice water to cool quickly.
To get started with this particular recipe, we must prepare a few components. You can cook tomato sauce for the freezer! using 6 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Tomato Sauce for the freezer!:
- Make ready Fresh Tomatoes
- Prepare Onions
- Take Green, Red, or Yellow Peppers
- Get Fresh Garlic
- Make ready Olive Oil
- Get Salt, Pepper, Onion Powder, and Garlic Powder
This tomato sauce is purposely left without unique herbs and seasonings, so it can be transformed into spaghetti sauce, a soup or stew base, enchilada or taco sauce, among countless other uses. For tomato sauce you'll need: Firm ripe tomatoes, any amount Tomato sauce freezes well but tends to stain containers. For many cooks and gardeners the high point of summer is the sudden flood of fresh-picked, vine-ripened tomatoes. A few days spent cooking, canning and freezing can provide a whole year's worth of canned tomatoes, salsa or your favorite tomato sauce.
Instructions to make Tomato Sauce for the freezer!:
- Preheat oven to 425° and line cookie sheets with foil.
- Wash tomatoes.
- Core tomatoes.
- Cut tomatoes in half and lay them cut side down on baking sheet.
- Layer onion, peppers, and garlic cloves on top of tomatoes and sprinkle lightly with olive oil.
- Place baking sheets in oven for 45 minutes.
- You can easily pull tomato skins off at this point. Then scoop tomatoes, onions, and peppers only into your blender leaving juice in the baking sheet. (Tomatoes are mostly water)
- Blend thoroughly. You may add tomato paste to tomato sauce after blending for desired sauce thickness or cook down in a pan on the stove top. Hopefully, you won't have to do neither.
- After cooling, I taste to see if more salt,, garlic, or onion powder is needed for flavor.. Then I spoon my tomato sauce into food saver bags and lay flat in the freezer. You may opt for freezer containers. Will not keep for more than a week or two in the refrigerator in a glass container.
For many cooks and gardeners the high point of summer is the sudden flood of fresh-picked, vine-ripened tomatoes. A few days spent cooking, canning and freezing can provide a whole year's worth of canned tomatoes, salsa or your favorite tomato sauce. Does anyone know how long tomato sauce will keep in the freezer? I've been making sauce with my extra tomatoes, and I'm going to have a freezer full. I'm not much of a cook, so all I did was throw the tomatoes in a pot.
So that is going to wrap this up for this special food tomato sauce for the freezer! recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
