Freezer Tomato Sauce

Submitted by admin on Mon, 08/17/2009 - 22:29
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Summary

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Description

Plum tomatoes, sometimes called Italian or Roma tomatoes, are a thick and meaty, oval-shaped tomato. They have small seeds, little juice, and a mild, rich flavor, making them especially good for use in sauces.

Ingredients

  • 6 pounds plum tomatoes

  • 3 medium onions, chopped (1-1/2 cups)

  • 1 stalk celery, chopped (1/2 cup)

  • 3 large cloves garlic, minced

  • 2 tablespoons olive oil or cooking oil

  • 2 teaspoons sugar

  • 1 to 2 teaspoons salt

  • 1/2 teaspoon pepper

  • 1/8 teaspoon ground red pepper (optional)

  • 2 tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed

  • 1 to 2 tablespoons snipped fresh thyme or 1 to 2 teaspoons dried thyme, crushed

Instructions

In a large kettle bring 4 inches of water to boiling. Immerse tomatoes, a few at a time, in boiling water for 1 minute. Drain in a colander; peel, seed, and chop tomatoes. (You should have 10 cups.)

In the same kettle cook onion, celery, and garlic in hot oil about 5 minutes or until tender. Add chopped tomatoes, sugar, salt, pepper, and cayenne pepper, if desired. Bring to boiling; reduce heat. Simmer, uncovered, for 45 minutes, stirring occasionally. Stir in oregano and thyme. Simmer, uncovered, for 15 minutes more. Cool slightly.

In a food processor bowl process sauce, one fourth at a time, to desired texture. (Or, put sauce through a food mill.) Place sauce in a bowl set in ice water to cool quickly. Fill 3 or 4 freezer containers; seal tightly, label, and freeze up to 6 months.

To thaw one portion, remove from freezer container and place in a saucepan. Cook over medium heat until hot, stirring occasionally. (Or, in a 1-quart microwave-safe casserole cook on 100% power (high) for 12 to 14 minutes, stirring occasionally.) Serve hot sauce over pasta.