FREEZER TOMATO SAUCE
Spend some time on the weekend making this big batch tomato sauce, divide and freeze it in usable portions, then pull a packet out of the freezer when you need it to make a weeknight meal. We like using this in our Beef and Beet Green Casserole, Slow Cooker Lasagne or over pasta.
Yield: Makes 7 cups.
July 02, 2019
- 4 lb (2 kg) Roma tomatoes, quartered and seeded
- 4 cloves garlic, crushed
- 1/4 cup extra-virgin olive oil, divided
- 2 cups diced onions
- 1 cup diced carrots
- 1 cup diced celery
- 1 can (14 oz/398 mL) crushed tomatoes
- 2 cups water
- 1 tsp salt
- 1/2 tsp balsamic vinegar
- Preheat oven to 400ºF.
- Combine tomatoes, garlic and 2 tbsp oil in a large bowl; toss until coated.
- Place tomato mixture in a single layer on two non-stick foil-lined large rimmed baking sheets.
- Bake, uncovered, for 45 – 50 minutes or until tomatoes are softened and lightly browned.
- Meanwhile, heat remaining 2 tbsp oil in a non-reactive Dutch oven over low heat. Add onions, carrots and celery; cook, stirring frequently, until vegetables are tender and starting to brown, about 20 minutes.
- Increase heat to medium. Add tomato mixture, crushed tomatoes, water and salt; stir to combine. Bring to a boil.
- Reduce heat and simmer, covered, stirring occasionally, for 45 minutes. Remove from heat and stir in vinegar.
- Purée mixture in batches in a blender, filling blender no more than half full for each batch.
- Transfer tomato sauce to a large bowl.
- Cool sauce quickly by placing bowl in a sink of ice water and stirring sauce frequently to allow steam to escape. Do not allow ice water to enter bowl.
- Spoon cooled sauce into freezer containers and freeze for up to 3 months.
- Thaw sauce in refrigerator.
153 calories, 8.4 g fat, 3.5 g protein, 19 g carbohydrate, 5.1 g fibre, 463 mg sodium