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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.
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!
This looks great! What do you do with the tomato skin?