Fresh Tomato Spaghetti Sauce is a delicious and versatile sauce that can be used in a variety of dishes. From spaghetti and meatballs to lasagna to pizza, this sauce adds a burst of flavor and freshness to any meal. Making a big batch of this sauce and freezing it for later use is a great way to save time and ensure that you always have a tasty sauce on hand.

The key to making a great Fresh Tomato Spaghetti Sauce is using the freshest, ripest tomatoes you can find. Tomatoes are at their best during the peak of summer, so if possible, try to make this sauce when tomatoes are in season. However, you can also use canned tomatoes if fresh ones aren’t available.

Here’s a simple and delicious recipe for Fresh Tomato Spaghetti Sauce that you can make in a large batch and freeze for later use:

Ingredients:
– 6 lbs fresh tomatoes, cored and chopped (or 3 28-ounce cans of whole peeled tomatoes)
– 1/4 cup olive oil
– 1 large onion, finely chopped
– 4 cloves garlic, minced
– 1/4 cup fresh basil, chopped
– 2 teaspoons salt
– 1 teaspoon sugar
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional)
– 1/4 cup tomato paste (if using fresh tomatoes)

Instructions:
1. If using fresh tomatoes, bring a large pot of water to a boil. Place the tomatoes in the boiling water for 30 seconds, then transfer them to a bowl of ice water. This will make the skins easy to peel. Once cooled, peel the tomatoes and chop them.

2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.

3. If using fresh tomatoes, add them to the pot along with the basil, salt, sugar, black pepper, and red pepper flakes. If using canned tomatoes, simply add them to the pot along with their juices.

4. Bring the sauce to a simmer, then reduce the heat to low and let it cook, uncovered, for about 2 hours, stirring occasionally. If the sauce starts to get too thick, you can add a little water.

5. If using fresh tomatoes, stir in the tomato paste and cook for another 15 minutes.

6. Let the sauce cool completely, then transfer it to freezer-safe containers or bags. Label and date the containers, and freeze for up to 6 months.

When you’re ready to use the sauce, simply thaw it in the refrigerator overnight or place the frozen container in a bowl of warm water until it’s thawed. Then reheat the sauce on the stove and use it in your favorite dishes. Enjoy!