Fruits and Vegetables: 1 cup per serving
Use 10 large tomatoes (about 5 pounds)
- Wash tomatoes. Cut out and remove the stem and any bruised spots.
- Chop the tomatoes into large chunks and puree (including skin and seeds) in a blender or food processor. Finely chop if you do not have a blender or food processor.
- Place tomato puree in a large pot and bring to a boil. Reduce heat and simmer on low.
- Stir often until the tomatoes reduce down to the desired thickness. This can take from 30 to 90 minutes. Keep an eye on the sauce and stir well by scraping the spoon or spatula against the bottom of the pot.
- When the sauce is thick enough, remove from heat and cool down.
- Transfer the cooled sauce into containers, leaving enough space (about 1 inch) between the sauce and the closed cover. Label, date, and put in your freezer.
- Use the frozen tomato sauce within one year.
- When you are ready to use your tomato sauce, defrost it in the refrigerator.
- Use your tomato sauce to make pasta sauce or as a base for soup, stew, or chili.
- Add ingredients such as onions, carrots, frozen peppers, and garlic to enhance the flavor.
- The National Center for Home Food Preservation is a great source for canning recipes and methods: https://nchfp.uga.edu/ .
Serving size: about 1 cup; Calories: 35; Carbohydrates: 8g ; Fiber: 2 g; Fat: 0 g; Saturated fat: 0 g; Sodium: 10 mg