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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.
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.
Never buy prepared pasta sauce! They are expensive, very loaded with unhealthy items, and very bland. You always have to add extras to make it taste like "your own". So why pay $3-5 for a jar of tomato product? You can buy tomato paste/sauce/dices etc for less than $1 and throw in mushrooms and spices, all for around $2-3 total without all the additives. If you want alfredo, why pay the same $3-5 for gross tasting "alfredo"? You can buy a bag of shredded Italian cheese (mix cheese or fresh parmesan or asiago) and melt it in a pint of heavy cream. Again, it will run about $3 but VERY tasty.
This page contains tips and recipes for making spaghetti sauce from fresh tomatoes.
Pasta sauces come in all flavors and ingredient combinations. If you are looking for one containing meat give one of these a try.
Alfredo sauce is a favorite non tomato based sauce for pasta. It's rich creamy texture and flavor make it a excellent Italian style sauce when served alone or with additions such as chicken, seafood, or vegetables.