Fall Freezer Tomato Sauce
Capture the essence of autumn's harvest with this rich and versatile Fall Freezer Tomato Sauce, perfect for preserving the season's bounty. Made with 6 pounds of fresh, ripe tomatoes and a medley of wholesome vegetables like onion, carrot, and celery, this sauce is slow-simmered to perfection, allowing the vibrant herbs—fresh basil, parsley, and dried oregano and thyme—to infuse each bite with bold, comforting flavors. With just a touch of red pepper flakes for warmth and an optional pinch of sugar to balance the acidity, this sauce strikes the perfect savory balance. Ideal for meal prepping, this freezer-friendly recipe lets you enjoy homemade tomato sauce all winter long—simply thaw and reheat for an effortless topping for pasta, pizza, or your favorite Italian dishes. Ready in just over 2 hours with ample servings, this recipe is a must-try for embracing the cozy, wholesome flavors of fall.
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Recipe Information
Ingredients
- 6 lbs fresh ripe tomatoes
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 4 units garlic cloves, minced
- 1 medium carrot, grated
- 1 unit celery stalk, diced
- 1 cup fresh basil leaves, chopped
- 0.5 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.25 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon sugar (optional for balancing acidity)
Instructions
Start by preparing the tomatoes. Bring a large pot of water to a boil and prepare an ice bath. Score a small 'X' on the bottom of each tomato with a knife. Blanch the tomatoes in the boiling water for 30 seconds, then transfer them to the ice bath to cool.
Once cooled, peel the tomato skins off using your hands or a small knife. Core the tomatoes and chop them roughly into chunks, reserving all juices.
In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Add the minced garlic, grated carrot, and diced celery to the pot. Cook for an additional 5 minutes, stirring frequently, until the vegetables are softened and fragrant.
Add the prepared tomatoes along with their juices to the pot. Stir in the chopped basil, parsley, dried oregano, dried thyme, red pepper flakes, kosher salt, black pepper, and sugar if using.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for about 1.5 hours, stirring occasionally. This allows the flavors to meld, and the sauce will thicken naturally.
After simmering, use an immersion blender to puree the sauce to your desired consistency. Alternatively, cool the sauce slightly and blend in batches in a countertop blender. Be cautious of hot liquids when blending.
Taste the sauce and adjust the seasoning if necessary. Let the sauce cool completely before portioning it into freezer-safe containers or resealable bags.
Label and date the containers, then freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight and reheat on the stovetop.
Nutrition Facts
Calories |
104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 86 mg | 4% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.7 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 827 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
