Freezer Tomato Sauce
My tomatoes are sputtering along, but my neighbors? I gave them some of my tomato plants I started from seed and they have a TON of tomatoes. Maybe I should call this Cathy cooks from my neighbor’s garden. Bob brought me a 30+ pounds of tomatoes. I oven dried another tray and sauced the rest of the tomatoes. After it was simmered down I had an 8 ½ quart stockpot of sauce that is awesome! My freezer is stocked for the winter. I make plain tomato sauce for the freezer, that way throughout the season I can use it for chili, spaghetti or any way I please. It allows me to season it in a variety of ways.
Freezer Tomato Sauce
The Tomato sauce process;
Wash tomatoes, place in a colander, bring a pot of water to a rapid boil, add tomatoes to boiling water; do not crowd the pot. When the skins split, remove the tomatoes from the water with a slotted spoon and place in a bowl.
I use an Italian Presse, but you can use a food mill. I would invest in a Presse. It is inexpensive and saves so much time; you can use it with any cooked fruit. With just a turn of a handle the sauce comes out one side (into the pot) and the seeds and skins out the other.
Place tomatoes in the top bin, if tomatoes are large cut the stem/core out and slice them a few times to get them to run through. I run the seeds and skins through a second time to get as much sauce as I can.
Transfer pot to the stove and simmer until reduced to a thick sauce, cool, place in freezer containers and freeze.
