freezer tomato sauce

My Aunt Debra can GROW some tomatoes. I’m sorry for shouting but I have never seen so many tomatoes in all my life. Ok, maybe I have seen that many tomatoes at the farmer’s market (and of course in a 1970s-ish cult movie which shall remain nameless), but not in someone’s yard. I am clearly friends with the wrong people. 

There are only so many caprese salads that a person can eat so you really have to put up those tomatoes some kind of way. My favorite method? Freezer sauce. No canning, no seeding, no fuss. Are you ready for this? First, you cut your tomatoes into big chunks. Step two, you throw them in your food processor or blender and blend them to a pulp. Step three, you cook them on low-ish for 8 hours or so until the liquid has mostly evaporated. Are you still with me? Think you can do this? I’m not kidding. It is easier than baking a cake from a box.

After your sauce cools, you can freeze it up. I typically make one batch of this per week during peak tomato season. This is a life saver during the winter months (I know, I don’t want to think about winter either, despite my fondness for Olaf). You will be amazed at how sweet this sauce is. It truly tastes just like tomatoes right off the vine. I use mine for pizza or as a simple pasta sauce with peppers and sausage or to dress up fish. If you are swimming in tomatoes, please try this. You’ll be so glad that you did.