Easy Freezer Tomato Sauce Recipe

My tomatoes are producing wonderfully this year. Found this recipe in the Ball canning magazine under freezing.


You need tomatoes. About 8 or more. Or enough to fill the bottom of a pot and then some or more. You can cut the large one up and de-seed or leave the seeds in. It is up to you.

I have tried with seeds and with out. Put the top of the pot of tomatoes and turn the heat on to medium. Bring to a boil and then simmer for 3-5 minutes or until tomatoes are soft.

Take the top off and mix with a hand held mixer.

Now take out you mixer and let this sauce simmer. Reduce it to about half and then turn off the heat and let cool.

Bag in freezer ziplocs or foodsaver type bags. Jars with lids work to. Write what the product is, the date and year you made it, and the amount inside. This is good quality control. Place each bag on a bake sheet to freeze flat and then I have been putting the bags in another large bag stacked forward and backwards to keep control of the slippery batches. Will fill the big bag half way and tie the handles for best hold. Then start filling another bag until my freezer says no more. This is why I have a dehydrator. To handle freezer harvest overflow.