Freezer Marinara Sauce is super tasty and perfect to have on hand for quick and delicious dinners!
My garden is still producing mounds of tomatoes and I have been alternating between making this freezer marinara sauce and salsa. My family loves this sauce! It can be used with pasta or as a base for an amazing garlic, herb tomato soup. I love having it for those nights I need a great dinner in just a few minutes. This recipe makes about 96 ounces or about 6 pounds of Sauce. I measure about 2 1/2 cups of sauce into each freezer zip top bag. That amount seems to work well with 1 standard box of pasta.
Here is what you need to make this:
8 pounds of Tomatoes
1/4 cup Garlic and Herb Seasoning
1 Tablespoon Salt
2 Tablespoons Sugar
1/4 Cup Fresh Basil
1/2 Cup Parmesan Cheese, grated
Boil a pot of water. Place tomatoes in a metal bowl or in a clean sink. Pour Boiling water over tomatoes and let them sit for a few minutes or until the skins begin to loosen, Rinse with cold water and skins should slip off. Remove the stem portion of the tomato with a knife.
Add tomatoes, seasoning and basil to a blender and blend until they are purred. You may have to do a few blenders full. When Blended pour into a large stock pot and bring to a boil then reduce heat and simmer for about 30 minutes, stirring occasionally to prevent any sauce from burning on the bottom. The sauce will reduce and begin to thicken. Stir in the Parmesan cheese and simmer for an additional 2 minutes, stirring continuously. Remove from heat and allow to cool before placing about 2 1/2 cups into each zip top freezer bag and freezing.
Freezer Marinara Sauce
Ingredients
- 8 pounds Tomatoes
- 1/4 cup Garlic and Herb seasoning
- 1 Tablespoon Salt
- 2 Tablespoon Sugar
- 1/4 cup fresh Basil
- 1/2 cup Parmesan cheese grated
Instructions
- Boil a pot of water. Place tomatoes in a metal bowl or in a clean sink. Pour Boiling water over tomatoes and let them sit for a few minutes or until the skins begin to loosen, Rinse with cold water and skins should slip off. Remove the stem portion of the tomato with a knife. Add tomatoes, seasoning and basil to a blender and blend until they are purred. You may have to do a few blenders full. When Blended pour into a large stock pot and bring to a boil then reduce heat and simmer for about 30 minutes, stirring occasionally to prevent any sauce from burning on the bottom. The sauce will reduce and begin to thicken. Stir in the Parmesan cheese and simmer for an additional 2 minutes, stirring continuously. Remove from heat and allow to cool before placing about 2 1/2 cups into each zip top freezer bag and freezing.