Homemade Freezer Spaghetti Sauce: Perfect From Fresh Tomatoes

There’s nothing quite like the taste of homemade spaghetti sauce made from fresh, ripe tomatoes. The flavors are so much more rich and vibrant than store-bought sauces, and you can control the ingredients to make it just the way you like it. Plus, making a big batch and freezing it means you’ll always have a delicious and convenient option for pasta night.

Here’s a recipe for a homemade freezer spaghetti sauce that’s perfect for using up all those fresh tomatoes from your garden or local farmers market. The best part? It’s incredibly easy to make and can be stored in the freezer for months.

Ingredients:

– 10 pounds of fresh tomatoes
– 1 large onion, chopped
– 4 cloves of garlic, minced
– 2 tablespoons of olive oil
– 1 teaspoon of dried oregano
– 1 teaspoon of dried basil
– 1/2 teaspoon of red pepper flakes
– Salt and pepper, to taste
– 1 tablespoon of sugar (optional, to cut acidity)
– 1/4 cup of fresh basil, chopped
– 2 tablespoons of tomato paste

Instructions:

1. Start by preparing the tomatoes. Bring a large pot of water to a boil and fill a large bowl with ice water. Cut a small X at the bottom of each tomato and drop them in the boiling water for about 1 minute. Remove the tomatoes with a slotted spoon and immediately transfer them to the ice water to cool. Once cooled, peel off the skins and chop the tomatoes, discarding the cores.

2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until it becomes translucent. Add the minced garlic and cook for an additional minute.

3. Add the chopped tomatoes, oregano, basil, red pepper flakes, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally.

4. Stir in the sugar, tomato paste, and fresh basil. Continue to simmer the sauce for another 15-20 minutes, or until it reaches your desired consistency.

5. Let the sauce cool completely, then use an immersion blender to puree it until smooth. If you don’t have an immersion blender, you can also transfer the sauce to a regular blender in batches.

6. Once the sauce is smooth, let it cool to room temperature. Divide the sauce into freezer-safe containers or resealable plastic bags, leaving a bit of space at the top for expansion. Label the containers with the date and store them in the freezer for up to 6 months.

When you’re ready to use the sauce, simply thaw it in the refrigerator overnight or place it in a bowl of warm water to speed up the process. Then, reheat it on the stovetop and use it as a delicious topping for your favorite pasta dishes.

Enjoy the taste of summer all year long with this homemade freezer spaghetti sauce recipe. It’s perfect for using up all those fresh tomatoes and will ensure you always have a tasty sauce on hand for quick and easy dinners. Bon appétit!