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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!
By Cheryl from Trinity, NC
I grow most everything we eat during our summer months. Unfortunately, in Montana we do not have much of a growing season. With that said, with vegetables that do great, we grow plenty and then freeze them. Tomatoes are one of those items. However, I have never made pasta sauce from fresh tomatoes. I made sauce before but used canned tomatoes. So I was concerned with having frozen tomatoes. Well, I chose this recipe due to the title stating "frozen tomatoes". I must say this a winner. It has only been cooking for maybe an hour; delicious. This will be my go to pasta sauce from now on. Thank you for posting.
It always does my heart so much good to read posts from people like you, people who garden, and preserve the bounty, and cook homemade foods. Bless you.
One question... as I grow all of these herbs, wondering if the amounts are fresh or frozen? I have many bags of frozen tomatoes from last year and my plants are already giving me lots more, so I'm really excited about making this sauce! Thank you!
This looks great! What do you do with the tomato skin?
I run the tomatoes under hot water and the peel just slips off or you can use a hot water bath, again the peel slips right off. I usually try to remove blemishes and the stem end before freezing as they do not remove very well.