Garden Tomato Sauce
A simple way to turn an abundance of ripe garden tomatoes into something you’ll be grateful to find in the freezer this winter.
Ingredients
- 8 cups ripe tomatoes, roughly chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil, or a handful of fresh basil added near the end
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1–2 tsp honey or sugar, optional, depending on the acidity of your tomatoes
- 1 tbsp tomato paste, optional, for a richer, thicker sauce
Directions
- Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion and cook for about 5 minutes, until softened.
- Add garlic and cook for another minute.
- Add the chopped tomatoes, oregano, salt and pepper. Bring to a gentle simmer.
- Cook uncovered for 45–60 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has reduced.
- Add fresh basil during the last few minutes of cooking. Taste and adjust seasoning. If the tomatoes are particularly acidic, add a small amount of honey or sugar.
- For a rustic sauce, leave as is. For a smoother sauce, carefully blend with an immersion blender.
- Cool completely before freezing.
Preserve the Harvest: Freeze in Meal-Size Portions
Once completely cooled, divide your sauce into portions based on how you'll actually use it. 2-cup portions are handy for smaller meals, while 3–4 cups work well for family-size pasta dinners, lasagna or soups.
Transfer to freezer-safe containers or freezer bags, leaving room for expansion. If using bags, remove excess air and freeze them flat — once frozen, they can be stacked upright to save freezer space.
Label each package with the contents and date. For best quality, aim to use your frozen tomato sauce within about 6 months.
Homestead Tip: Make a double batch while garden tomatoes are abundant. A freezer stocked with homemade tomato sauce becomes the starting point for pasta, lasagna, pizza, soups, stews and casseroles all winter long.