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Fall Freezer Tomato Sauce


  • 7 lbs ripe tomatoes
  • 4 tablespoons olive oil
  • 2 cups finely chopped onions
  • 1/2 cup finely chopped carrots
  • 1 1/2 cup finely chopped celery
  • 1 cup finely chopped red or yellow pepper
  • 1/2 cup beef (chicken, or vegetable broth)
  • 1 cup tomato paste (this can be omitted, but the sauce must be simmered substantially longer to achieve a thicker consistency)
  • 2 bay leaves
  • Salt and freshly ground pepper
  • 1/4 cup freshly chopped basil or 1 tablespoon dried
  • 1 tablespoon freshly chopped thyme or 1 1/2 teaspoon dried
  • 1 tablespoon freshly chopped oregano or 1 1/2 teaspoon dried


  • Peel and chop the tomatoes or run them through a tomato strainer (I use one attached to my Kitchenaid stand mixer and it's very quick and easy).
  • Heat the oil, and saute the onions and carrots until the onions start to brown. Add the celery and peppers, and saute until they're limp.
  • Add the broth, tomatoes, tomato paste, bay leaves, salt, and pepper.
  • Bring to a boil, reduce heat, and simmer for 30 minutes.
  • Add the herbs and simmer for 5 more minutes.
  • Remove the bay leaves. If the tomatoes were not initially run through a strainer, immersion blend the sauce to the desired consistency.
  • Allow to cool, fill freezer containers, chill in the refrigerator, and then freeze.