Category : Freezer Cooking Toggle

The Best Darn Tomato Sauce You Will Ever Make!

We have been busy little bees around here. Tomato season is upon us, and though the tomatoes around here are lacking in size, they are not lacking in taste. My mother-in-law recently made lasagna with her homemade tomato sauce and we discovered something. My husband REALLY prefers her homemade sauce over the canned stuff from the store. This may sound like a “guys always like their momma’s cookin the best” situation, but it’s more than that. The canned stuff always messes up his stomach a little, and he never likes to do leftovers the next day, I have to wait a day before sending leftovers in his lunch. Not so with his mothers homemade stuff. I think it has to do with the fact that there are also carrots and onions in her recipe that help to counter the high acidity from the tomatoes. That’s my best guess at least.

Did I mention that it is D-e-l-i-c-i-o-u-s?!

The first batch we did we froze. Since our freezer is full of a recent frozen fruit purchase, we are canning the next batch. I think we will end up with 10 plus quarts of the tomato sauce. This is my first time canning and I’m so excited! Since its tomatoes there is no water involved, which is kind of a bummer since that is the part I’m really nervous about, but that will have to wait until next time.

 

This recipe is originally from Tupperware of all places. Back in the day when putting up food was still a normal part of life, Tupperware came out with their Square round freezer containers. They were trying to show how you could freeze your food instead of canning.

 

Tomato Sauce

 

You will need:

20 large tomatoes (or in our case, 7lbs of really small tomatoes), washed, cored, and cut into chunks

3 onions chopped (about 4 cups)

4 large carrots or 6 smaller ones (shredded or sliced)

8tsp Parsley

3T Sugar

2T Salt

3/4tsp Pepper

Place all the ingredients into a large pot. Slowly bring to a boil, stirring often.

Lower heat and simmer 45 minutes or until mixture is thickened.

Let cool slightly and then pour into blender or food processor. Start on low and work up to high speed until smooth.

If you are freezing- Pour into serving size containers and allow to cool completely before placing it in the freezer to prevent freezer burn. Secure seal, date it, and place in your freezer.

If you are canning- Return to pot and reheat. Pour into prepared jars, leaving room at the neck. Place sterile flat on and secure ring. Date it and place in your pantry.

Update: It’s probably best if you water bathe them in hot water. You can reheat, pour into the jar and just place them in your pantry, but you need to always pull from the bottom where it is hottest, and you risk them going bad if it wasn’t hot enough (that’s what happened to me. 5 jars of sauce down the drain. Made me sick.) It’s best to follow the instructions in “Ball’s Blue Book Guide to preserving” just to be safe. Sometimes old methods aren’t the best for beginners (like me!)

 

(Please note the amazon link is my affiliate link)

 

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