Whether you’re making a pasta sauce – spaghetti Bolognese, a chicken stew, a tomato soup, a chili or looking for something to spoon over your omelet, this tomato sauce is what you didn’t know you needed in your life. Batch Cooking Tomato Pasta Sauce is perfect for make-and-freeze it to have on hand for a throw-together meal. I used up the glut of tomatoes I had on hand but feel free to use canned tomatoes. I use these tomatoes anywhere I’d used canned tomatoes and then some.
BATCH COOKING TOMATO PASTA SAUCE
Whether you’re making a pasta sauce – spaghetti Bolognese, a chicken stew, a tomato soup, a chili or looking for something to spoon over your omelet, this tomato sauce is what you didn’t know you needed in your life. Batch Cooking Tomato Pasta Sauce is perfect for make-and-freeze it to have on hand for a throw-together meal. I used up the glut of tomatoes I had on hand but feel free to use canned tomatoes. I use these tomatoes anywhere I’d used canned tomatoes and then some.
Equipment
- Glass jars or other containers for storing
Ingredients
- 6 lbs (3kg) ripe tomatoes
- 2 tablespoons olive oil
- 3 medium onions, chopped (about 3 cups)
- 8 garlic cloves, minced
- 5.6 oz (156ml) can tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon sea salt, or more to taste
Instructions
- Drain the water from the pot, rinse and dry it ready to use to make the sauce.
- Heat the oil in the same pot over medium-high heat. Add the onion and garlic. Cook, stirring occasionally, for 5 to 10 minutes until the onion is softened.
- Add the tomato paste, tomato, sugar, vinegar, salt and pepper; stir. Bring the mixture to a boil. Then reduce the heat to medium-low. Cook, uncovered, stirring occasionally, for about 40 minutes or until the sauce is thickened but still liquid.
- Spoon into freezer-safe jars or containers, leaving at least 1/2-inch (1.25cm) space for the sauce to expand as it freezes. Makes 6 cups/ 1 1/2 quarts / 1 1/2 liters.