Steps to make and freeze tomato sauce
Step 1: Wash your tomatoes
Step 2: Bring a large pot of water to a boil
Step 3: While this coming to a boil, cut off the vine at the top of tomatoes
Step 4: Once the water is boiling add in a batch of tomatoes, I like to do about 20-24 Roma's or 10-12 larger tomatoes, let them boil for about 3-5 minutes. This basically is peeling the skin of the tomato so it is much easier to get the juice from.
Step 5: Remove the tomatoes and place on a baking sheet to cool. WARNING: there will be a lot of water on the sheet so use a deep one (unlike what I did!) I ended up purchasing this larger and deeper sheet and it has come in hand SO much!
Step 6: Continue this in batches until you are done with your tomatoes.
Step 7: Peel the skins, and use a potato masher or can wrapped in foil to mush all the juice out of the tomato through a strainer. What you are left with in the strainer are seeds and tomato pulp. Repeat until you are done all your tomatoes!
Step 8: Use a funnel and pure sauce into mason jars (I use these) . Leave some room for expansion at the top of the jar.
Step 9: Freeze!
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I prefer seasoning my sauce on an individual bases so I don't add anything to the sauce before freezing. You could definetly add what you would like to yours though.
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This process is so simple and the perfect way to extend the life of your tomatoes!
Let me know what else you freeze in the comments below and if you freeze your own sauce tag me on instagram @jenward_niftythriftylady
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I am sharing this simple way to preserve your tomatoes on THRIFTY THURSDAYS!
