While the fresh tomatoes from my garden are just a memory, the frozen fruit in my freezer are calling me to make my annual tomato sauce.
Making tomato sauce is a project. I usually wait until a slow work week to start the process. It is several steps long, but worth the effort.
- Step 1 Defrost the frozen tomatoes. Once they are mostly defrosted, you can easily peel the skin off the tomatoes with your hands.
- Step 2 Place tomatoes in small batches in a food mill and mill the pulp of the fruit through.
- Step 3 Combine garlic, onions and olive oil in a mini food processor and process into a thick mixture. Add mixture to 2 Tablespoons olive oil heated in a large pot. Sauté on medium/low until translucent, about 10 minutes.
- Step 4 Add the milled tomatoes and tomato paste to the mixture in the pot. Bring to a boil and reduce heat.
- Step 5 simmer the sauce for a few hours uncovered, until desired consistency. Add fresh or dried herbs (oregano, basil, thyme) and salt and pepper to taste.
Freeze sauce in portions in glass or plastic containers. Frozen sauce will last in your freezer for 3-4 months. Just in time to start thinking about planting next years crop of tomatoes.
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