FREEZABLE TOMATO SAUCE BASE
Preserve tomatoes' rich taste with a simmered sauce that freezes well and is ripe for embellishment.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes about 4 cups unmilled
Number Of Ingredients 4
Steps:
- Heat oil in a large pot over medium-high heat. Add garlic, and cook 20 seconds (do not let brown). Stir in tomatoes and 2 teaspoons salt. Raise heat, and bring to a boil. Reduce heat, and simmer vigorously, stirring frequently, until sauce has reduced and thickened slightly, 15 to 20 minutes. If a smoother sauce is desired, pass it through the medium disc of a food mill. Season with salt if desired. Let cool. Sauce can be stored in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.
BASIC TOMATO SAUCE
A good tomato sauce has countless uses. Make a big batch, then use in other dishes throughout the week
Provided by Good Food team
Categories Dinner, Pasta
Time 1h15m
Yield Makes 8 portions (enough for two meals)
Number Of Ingredients 8
Steps:
- Heat the oil in a pan and add the vegetables and bay leaf. Stir in the sugar with some salt. Gently cook for 10-15 mins until the veg is tender. Stir in the tomatoes and 150ml water. Simmer very gently for 30 mins until the sauce has reduced by two-thirds and is very thick. (If you have doubled or tripled the quantities, this may take up to 1 hr.)
- Stir occasionally, particularly towards the end of the cooking time, so that the sauce doesn't catch on the bottom. If you like your sauce a little thinner, add a splash of water. Serve half with pasta and chill or freeze other half in 1-2 batches for later use (see 'Goes well with' for ideas of how to use up your sauce).
Nutrition Facts : Calories 103 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.29 milligram of sodium
STEPHANIE'S FREEZER SPAGHETTI SAUCE
This is a great sauce to make and freeze when you have a surplus of tomatoes from your garden! Grab your tomatoes and crock pot and you're set! Beef lovers can add in a half pound of ground chuck for a 'meatier' sauce.
Provided by Stephanie Lane
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Yield 32
Number Of Ingredients 12
Steps:
- In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent.
- Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently.
- Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer.
- When ready to use sauce, stir in can of tomato paste.
Nutrition Facts : Calories 65.7 calories, Carbohydrate 8.1 g, Fat 3.7 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 483.6 mg, Sugar 5.3 g
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4.6/5 (5)Total Time 1 hr 30 minsCategory CondimentsCalories 103 per serving
- Plop the tomatoes into a large pot or Dutch oven and add the water. Dampen a large piece of crumpled parchment paper with cold water, open it, and place it directly on the tomatoes. Cover the pot and cook over very low heat for 30 minutes, shaking the pot occasionally to keep the tomatoes from sticking to the bottom.
- Transfer the softened tomatoes to a food mill or food processor, working in 2 or 3 batches if necessary, and process until smooth. If using a food processor, strain the purée, discarding the skins and seeds.
- Place the strained tomatoes, oil, shallots, garlic, and herbs in a pot. Bring to a boil, reduce the heat, and simmer for 40 to 50 minutes, until reduced to about 12 cups.
- Taste and season the sauce with salt and pepper to taste and, if desired, the sugar. Use immediately or freeze for later.
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- Have a large bowl filled with cold water ready and waiting. Set a large pot of water over high heat and bring to a rolling boil. Working in batches, drop the tomatoes in one at a time, then let sit in the boiling water until the skins split open, 30-60 seconds. One at a time, remove tomatoes from hot water with a slotted spoon and transfer to the bowl of cold water. When cool enough to touch, slip off and discard the tomato skins and remove the hard stem end and core. Trim away any bad spots. Roughly chop the tomato using a food processor or blender, a knife, or by squishing with clean hands. Set aside.
- Add the olive oil to an extra-large 8-10 quart stock pot over medium-high heat. When the oil is shimmering, add the diced onions. Cook, stirring frequently with a large wooden spoon, until onions start to soften and turn golden, about 8 minutes. Add the garlic and cook for another 30-60 seconds, stirring constantly so it doesn't burn. Add the tomato paste and cook for 1-2 minutes, stirring and scraping the bottom of the pan so it doesn't burn. Add the fresh tomatoes.
- Let the sauce cool completely. Pour into to freezer-safe containers or heavy-duty freezer bags. Label well with date and contents, then transfer to the freezer. The sauce will last 3-4 months, or longer if you use a deep freeze.
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- Simple Roasted Tomato Sauce (freeze or can) This is my absolute favorite way to preserve tomatoes. Our “Simple and Delicious Roasted Tomato Sauce” recipe is aptly named: the only ingredients are tomatoes, salt, pepper, and a drizzle of oil, and doesn’t require peeling, de-seeding, or measurements!
- Sun-Dried Tomatoes. Learn how to dehydrate or “sun dry” tomatoes here. We prefer to dry them in a food dehydrator, though instructions to oven-dry tomatoes are also included.
- Canning Whole or Halved Tomatoes. Canning tomatoes is a classic way to preserve your bounty. Truth be told, tomatoes are one of the few veggies I enjoy canned (they’re technically a fruit… but you know what I mean).
- Creamy Tomato Basil Soup (to freeze) Sauce aside, this is our other go-to way to preserve tomatoes. I mean, who doesn’t love a big bowl of thick, soul-warming tomato soup on a chilly day!?
- Homemade Ketchup (can or freeze) Take your tomato canning adventures a step further with this homemade ketchup recipe. We really need to try this one ourselves since we do enjoy ketchup on occasion – especially with veggie burgers, potatoes or eggs!
- Frozen Whole Tomatoes. Freezing whole tomatoes is a great way to preserve them when you’re busy or not in the mood for other more involved methods. Follow these instructions to learn how to best freeze whole tomatoes, along with tips on how to defrost and use them.
- Tomato Powder (dehydrated, shelf-stable) If you’re ever following a recipe that directs you to remove the skins from your tomatoes, be sure to set them aside to save!
- Canned Salsa. Chips and homemade salsa anyone? Count me in! There are a ton of canned salsa recipes out there, but check out this popular salsa recipe from Mel’s Kitchen.
- Lacto-Fermented Salsa (refrigerate or root cellar) Fermenting salsa is another alternative way to preserve tomatoes. Pop over to this well-rat ed recipe from Farmhouse on Boone to try!
- Tomato Jam (can or freeze) Feeling like something a little more unique and sweet? Try this recipe for tomato jam from Practical Self Reliance! Yes, you read that right… tomato jam.
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