Pasta Sauce from Frozen Tomatoes
Pasta sauce made from frozen tomatoes.This is a multi use pasta sauce made from tomatoes frozen from my garden bounty. Economical, easy to make, and more flavorful than store bought. I remove seeds from my tomatoes before freezing for smoother sauce.
- Preparing Time: 10 minutes
- Total Time: 3 hours
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup olive oil
- 3 garlic cloves minced
- 1/3 cup sugar
- 1 tsp. black pepper
- 1/2 cup minced onion
- 1 gallon frozen tomatoes or 4 large cans crushed tomatoes
- 2 tsp. salt (more or less to taste)
- 1 tbsp. basil
- 1 tbsp. oregano
- seasonings can be adjusted to suit taste
- Carbohydrate 1.05441166666667 g
- Cholesterol 0 mg
- Fat 1.16104500143347 g
- Fiber 0.274500002543132 g
- Protein 0.133816666666667 g
- Saturated Fat 0.1662366668646 g
- Serving Size 1 1 Serving (15g)
- Sodium 1550.76800445594 mg
- Sugar 0.779911664123535 g
- Trans Fat 0.0373500000388183 g
- Calories 15 calories
Thaw tomatoes, puree in blender. Saute onion and garlic in olive oil until crisp tender. Using a large dutch oven saucepot, add tomatoes, seasonings and sauteed garlic and onions. Heat on medium to boiling, reduce heat to low, cover and simmer for at least 2-3 hours, stirring every 15-20 minutes. At this point, if thicker consistency is desired, remove lid and up heat to medium , stirring until more liquid is absorbed. The longer this simmers the better it is. When done you can either jar into quarts and process according to jar manufacturer directions, or let cool completely and ladle into quart freezer bags and freeze. Add hamburger or other meats to sauce before serving. Great on any pasta dish!
