Fall Freezer Tomato Sauce Recipes
FALL FREEZER TOMATO SAUCE
This comes from my Victory Garden Cookbook. When summer's harvest is coming to a close, this is a great way to wrap up the leftovers in the garden. This only makes 6 pints, so I usually double or tripple the recipe. If your a purist, you can omit the tomato paste and simmer longer to concentrate the flavor. I"m always in a hurry, so I use the paste.
Provided by BakinBaby
Categories Vegetable
Time 1h5m
Yield 6 pints, 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil; saute onions & carrots until onions are wilted. add celery & green peppers and cook another 3 minutes, add garlic and cook 30 seconds.
- Add broth, peeled and chopped tomatoes, paste, bay leaves & salt/pepper.
- Bring to boil and simmer 30 minutes, add herbs and simmer 5 minute longer, remove bay leaves.
- Process lightly in food processor or food mill so it still has some texture.
- Place the bowl in ice water so it will cool quickly, when it falls to room temperature, fill freezer containers, cover and chill in refrigerator before freezing.
Nutrition Facts : Calories 250, Fat 10.5, SaturatedFat 1.6, Cholesterol 0.1, Sodium 448.7, Carbohydrate 38, Fiber 10.4, Sugar 23, Protein 7.8
FREEZER TOMATO SAUCE
Make good use of all the extra tomatoes you sometimes have at the end of the season and you have homemade sauce--what could be better?
Provided by QueenJellyBean
Categories Sauces
Time 1h
Yield 6-8 cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a dutch oven.
- Bring to boil and then simmer for 30 minutes, stirring occasionally.
- Remove from heat.
- Put in blender or food processor to puree.
- Pour into appropriate sized containers and freeze.
- You can even add italian seasonings to taste!
Nutrition Facts : Calories 143.1, Fat 1.1, SaturatedFat 0.2, Sodium 2380, Carbohydrate 32.7, Fiber 7.7, Sugar 19.1, Protein 5.1
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