Too Many Tomatoes? Sauce Them!
September 24, 2009 by Eleisia
Filed under Recipes & Tips
If your garden is overflowing with fresh tomatoes make and freeze pasta sauce.
Saute garlic and onion in olive oil.
Add chopped veggies like zucchini, carrots, and peppers.
Add peeled and seeded tomatoes.
Stir in basil and oregano to taste and simmer for an hour or so.
Cool and then puree sauce (to hide veggies from the kids).
Pour into Zip Lock quart freezer bags. Let cool completely and then freeze on a flat pan so they stack easily in your freezer. No canning skills needed.
Use pasta sauce within 6 months.
Thaw, heat, and pour over cooked pasta to use sauce. You may need to adjust seasonings.
Or add cooked ground beef, meat balls, Italian sausage, and/or mushrooms and simmer for flavors to blend. Adjust seasonings. Serve with cooked pasta.
Order Watkins Basil and Oregano at http://NotJustVanilla.com
Eleisia
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