Homemade Freezer Pasta Sauce – Made With Fresh Tomatoes

Homemade freezer pasta sauce is a great way to preserve tomatoes from the garden without the need for special canning equipment. In fact, all that you need are a few vegetables, spices and a large pot to cook down the tomatoes.

Then once the sauce is ready you can blend it to the consistency that you prefer and then put it into freezer safe containers for long term storage. When you are ready to use it, simply pull it out of the freezer and heat it up.

As a ready made ingredient it comes in handy when you’re in a pinch for what to make for dinner, especially on a busy weeknight. Simply pour it over cooked noodles and dinner is ready.

Or use the sauce to make your favorite Italian inspired meal such as Lasagna and Chicken Parmesan. However you choose to use the sauce, it will be more than satisfying knowing that the sauce was made in your own kitchen.

What Variety of Tomatoes Make The Best Pasta Sauce

When it comes to what tomatoes that you can use to make freezer pasta sauce, the answer is basically any variety that you have on hand. However there are certain varieties that are better to use than others.

The thickest sauce will come when you use paste tomato varieties. These tomatoes will be labeled as Roma, San Marzano, Amish Paste, or simply paste tomatoes.

These varieties have thicker walls that produce a thicker sauce than the juicy slicing tomatoes that you eat on sandwiches. However, you can still use those slicing tomatoes, or even cherry tomatoes to make pasta sauce.

However if using non-paste tomatoes, your sauce will be a bit thinner and will require increased time to simmer and thicken up.

To Peel or Not To Peel The Tomatoes

The first step is to determine whether or not to peel the tomatoes. Because the tomatoes will cook down and then the pasta sauce will be pureed before being stored in the freezer, peeling the tomatoes is all based on personal preference.

However, if you like a chunkier texture to your sauce, I would highly recommend peeling the tomatoes before adding them to the pot. This will ensure that there won’t be bits of tomato skin floating in your sauce.

Although peeling tomatoes can feel like a bit of a hassle, it is really very easy to do. The most common method to peel tomatoes is to put them in boiling water for one minute.

Then immediately transfer them to an ice water bath to stop the cooking process. Once they are cool enough to handle using a small paring knife to peel the skins off.

However there is also another way to easily peel tomatoes. This method requires the use of the freezer and takes some planning.

Place the tomatoes on a baking sheet and place them in the freezer for 12 hours (or overnight). Then remove the tomatoes from the freezer and let them begin to thaw.

As they warm up the skins will detach from the flesh, making them easy to peel. Now that the tomatoes are ready, it is time to get them cooking!

Homemade Freezer Pasta Sauce Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

*makes approximately 2 quarts

INGREDIENTS:

• Onions
• Garlic
• Green bell pepper
• Olive oil
• Paste tomatoes
• Oregano
• Dried basil
• Dried parsley
• Salt
• Ground black pepper

Optional Ingredients:

• sugar
• red pepper flakes

INSTRUCTIONS:

The first step for making homemade freezer pasta sauce is to prepare the vegetables. Determine whether or not that you want to peel the tomatoes. It is not a necessary step, but if you like chunky salsa, it is recommended.

Then cut the peeled or unpeeled tomatoes into 1 inch size chunks. Place all of the chopped tomatoes in a large bowl and set them aside.

Next, cut the onion and green pepper into large chunks. Then peel the garlic by smashing it with the side of a large knife. The cut the garlic in 2-3 pieces.

Use A Food Processor

The quickest and most efficient way to prepare your vegetables is to use a food processor. A large capacity food processor like this Hamilton Beach food processor will chop the vegetables in a fraction of the time that it would take to cut them with a knife.

Simply put the vegetables in the food processor and press the pulse button until vegetables are finely chopped. However be sure not to puree the mixture as it is important to have some thickness and texture in your finished sauce.

Once the vegetables are ready, place a large stockpot over medium heat and add the olive oil. Once the oil gets hot add the onion, garlic, green pepper mixture and cook until the onion becomes transparent and fragrant.

Then add the chopped tomatoes, oregano, basil, parsley, salt, black pepper. This is also a great time to add in sugar and red pepper flakes if you prefer. 

Bring the freezer pasta sauce to a boil, however be sure to stir often so the tomatoes don’t stick to the bottom of the pot. Then reduce the heat and bring to a slow simmer. 

Let the sauce simmer for 2 hours, stirring occasionally to make sure the mixture does not stick to the bottom of the pot and prevent scorching.

Blend The Pasta Sauce Before Putting It In The Freezer

Once the sauce has been simmering for two hours it is ready to be blended. Start by placing an immersion blender in the warm spaghetti sauce and mix until you have the desired thickness.  

If you don’t have an immersion blender, transfer the sauce to a standard blender. However be sure to fill the blender no more than half full of the hot sauce. If it is too full, the sauce can explode out of the top, creating quite the mess.

Give the freezer pasta sauce time to fully cool and ladle  into quart size, air-tight freezer containers. Cover and freeze for up to 6 months.

Make the pasta sauce last longer by allowing it to freeze and then remove the frozen sauce from the container. Seal it in a FoodSaver bag which allows it to keep in the freezer for up to 12 months.

Label and date the bags and you’ve got your very own homemade freezer pasta sauce made with freshly harvested tomatoes!  

Slow Cooker Option – Making Freezer Pasta Sauce

Instead of the stovetop, try a crock pot if you prefer.  Cook on low for 3-4 hours, removing the lid for the last two hours to produce a thicker sauce.

Enjoy!