Homemade Pasta Sauce
- Jaz
- Jun 21, 2023
- 1 min read
Save your fresh tomatoes from spoiling by freezing them for later use!
I had about 2 pounds of beautiful fresh large tomatoes and wanted to keep them from spoiling ahead of my extended vacation, so I froze them in a large freezer bag for almost 3 weeks. I have never frozen tomatoes before and wasn't sure if they would freeze well, and later cook well. Surprisingly they turned out perfectly perfect. I defrosted them in the fridge overnight straight from the freezer by placing the bag in a large bowl to catch any tomato water, which by the way can also be used in the cooking process. Definitely try this the next time you have way too much tomatoes for later use. I know I will!
Yield: Approx. 4 cups
Difficulty Level: Easy
Prep Time: 5 minutes
Cooking Time: Under 30 minutes
Ingredients:
2 pounds large tomatoes
10 garlic cloves
4 sprigs fresh rosemary
1 teaspoon salt
2 tablespoons olive oil
Instructions:
In a large saucepan add the tomatoes, garlic, rosemary and salt and bring to a low rolling boil. Cook down the tomatoes for about 15 minutes.
Break down the ingredients with a potato masher then add to a high speed blender and blend well.
Add back to the saucepan, add the olive oil and simmer for another 10 minutes.
Serve sauce over any pasta or vegetable of your choice.
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