Italian Pasta Sauce-fresh tomatoes?!


Question:

Italian Pasta Sauce-fresh tomatoes?

My roma tomato plant is producing alot more tomatoes then I thought it would. Anyone have a good homemade pasta sauce recipe? Can I freeze it?


Answers:

I freeze my tomatoes and sauce every year when I get done canning a ton of them - they always freeze beautifully! Sometimes the sauce will be a little more watery from when you originally froze it, but just put into a pan and simmer with the lid off to reduce.

Blanch the tomatoes in boiling water for 30 seconds and then transfer to a bowl of ice water to cool. Slip the skins off and either just chop and freeze - with their juice - in freezer bags (I do this if I don't have time to make the sauce) or make into homemade pasta sauce.

This is the basic recipe that I use, but everyone likes their sauce a little different...

1/8 cup extra virgin olive oil
1/2 medium onion, finely chopped
2-3 garlic cloves, finely chopped
4-5 cups of peeled and chopped tomatoes
1 cup water
1/2 of a 6oz can tomato paste
2 tsp each:
* dried oregano
* dried thyme
* dried basil
1/2 tsp ground cumin
1 tsp salt
1 tsp ground pepper

In a dutch oven, heat oil over medium heat. Add onion and garlic and saute until softened, about 3 minutes.
Add the remaining ingredients.
Bring sauce to a boil and immediately reduce heat to a low simmer.
Simmer, uncovered (or partially covered) for at least 3 hours, up to 5 if possible...this is great to do in a slow cooker all day!

If the sauce begins to get too thick, add a little more water.

I watch for the color of the sauce to change...it slowly deepens to a brownish-red.

I hope this helps!




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources