Freezer Tomato Sauce From Garden Tomatoes

Why I Froze This Batch Instead of Canning It

These tomatoes had already been frozen earlier in the season, and after thawing and peeling them, I was working with a fairly small batch. The finished sauce gave me roughly five quart-size freezer bags. For that amount, I did not feel it was worth pulling out the canner, so freezing was the simpler choice. This is a freezer method, not a shelf-stable canning recipe. Our Canning & Preserving collection is where I keep the recipes we use when a tested canning method fits the project.

Freezing the Tomatoes First Made Peeling Easy

Freezing whole garden tomatoes makes the skins easy to remove after thawing. They release quite a bit of water, and the loose skins slip off with very little effort. Freezing them during the busiest part of garden season lets me come back to the sauce-making later, much like when we freeze sweet corn for later.

Peeling and Draining the Tomatoes

After the tomatoes thaw completely, I slip off the loose skins and remove the cores. There is a surprising amount of watery tomato liquid after freezing and thawing, so I drain away the excess before cooking. It does not have to be every last drop; removing the extra watery liquid simply shortens the time the sauce needs to reduce later.

Cooking the Tomatoes Down

I transfer the peeled tomatoes to a large stockpot and heat them over medium heat until they begin to simmer and soften, about 15–20 minutes. Then I add 1 teaspoon of salt. As the tomatoes heat, they release more liquid and begin breaking down on their own.

Blending and Reducing the Sauce

I blend them smooth right in the pot with the KitchenAid immersion blender I use for soups, sauces, and projects like this. Then I simmer the sauce uncovered over medium-low heat, stirring occasionally, until it is pourable but substantial rather than thick like tomato paste.

Keeping the Flavor Simple

I used 1 teaspoon of salt and about 1 teaspoon of optional tomato bouillon. These tomatoes were fairly mild after cooking, and the bouillon deepened their flavor without turning the batch into a fully seasoned sauce. Taste first and skip it if your tomatoes already have plenty of flavor.

• 1 teaspoon salt
• About 1 teaspoon tomato bouillon, optional

What I Did With the Tomato Scraps

As I peeled and cored the tomatoes, I collected the skins and cores in a bowl instead of throwing them away. Once I was finished, those scraps went outside to the sheep and chickens, who were more than happy to help with cleanup.

Packing the Sauce for the Freezer

I let the sauce cool before packaging it in quart-size freezer bags. I leave a little room for expansion, press out the excess air, and seal each bag. The bags freeze flat at first; once solid, they can be stacked or stored upright to save freezer space.

The Finished Batch

Once the bags were sealed, I froze them flat so they would stack neatly and be easy to pull out one at a time.

How I Plan to Use It

I can thaw one bag and finish it to suit the meal. You can find this recipe and the rest of what we cook on the Kitchen page.

• Spaghetti or pasta sauce
• Chili
• Vegetable or beef soup
• Casseroles
• Tomato-based braises
• Homemade pizza sauce after further reducing
• Recipes that call for a simple tomato base

How to Freeze and Thaw

Allow the sauce to cool, package it in freezer-safe quart bags, press out the excess air, and freeze the bags flat. For best quality, use the sauce within about 6 months. To use a bag, thaw it overnight in the refrigerator or gently warm it from frozen in a saucepan.