Best Homemade Freezer Spaghetti Sauce From Fresh Tomatoes

Homemade tomato sauce from fresh tomatoes for the freezer is the best way to have Homemade Freezer Spaghetti Sauce available with garden-fresh flavour year round.

Best of all the sauce is ideal for those busy weeknights when you want something filling and homemade but don’t want to spend hours in the kitchen.

Comprised of fresh tomatoes, herbs and a few pantry staples- this Light Tomato Sauce is both tasty and healthy compared to the store-bought brethren. We will share with you all the ingredients

Why Use Fresh Tomatoes for Spaghetti Sauce?

Having fresh tomatoes infuses a depth of sweet natural flavour and lightness, missing with most canned versions.

They are a nutrient-dense fruit high in vitamin C and antioxidants which make them an ideal addition to your meals.

When it comes to dietary concerns, using fresh tomatoes for your sauce is the best way to keep sodium and sugar content as low or high as you desire.

Choosing the Right Tomatoes for Your Sauce

The type of tomatoes you choose is critical to making the best homemade freezer spaghetti sauce from fresh tomatoes.

I like using Roma, San Marzano or plum tomatoes since they have fewer seeds and water content for a sophisticated taste (after all that effort) in your intricate homemade sauce recipes.

Be sure to cook the sauce a little longer if you use mixed heirloom or beefsteak tomatoes as they will have more moisture.

Ingredients for Best Homemade Freezer Spaghetti Sauce from Fresh Tomatoes

Here is what you will need to make this spaghetti sauce:

• 6 pounds: Fresh tomatoes, like Roma or San Marzano, lend a sweet summer tomato taste and a deep red base for the sauce.
• 2 TBSP olive oil: Helps in browning and sautéing the veggies.
• 1 large onion: finely chopped Provides structure and some sweetness in the sauce.
• 4 cloves garlic minced: Adds a sharp bite of flavour to the sauce.
• ONE large carrot, grated: This will naturally balance out the acidity with a slight sweetness from the tomatoes.
• 2 spoons tomato paste: adds depth to the tomatoes
• 1 tbsp sugar Optional: depending on how acidity you like it.
• The oregano: 1 tbsp dry: This is that classic pesto flavour.
• 1 teaspoon dried basil: for a sweet, aromatic flare
• 1 teaspoon thyme leaves: Brings out the herbal notes in the sauce
• 1 tsp salt: (or to taste -Salt brings out all flavours)
• ½ tsp black pepper: gives a light spicy taste and improves overall flavour.
• Bay leaf: Adding deeper, earthy notes to the sauce while it simmers.
• Chopped fresh parsley (optional): A pop of freshness.
• 1 tablespoon balsamic vinegar (if preferred): This enhances the natural sweetness of tomatoes and adds a nice depth.

Step-by-Step Guide to Making Freezer Spaghetti Sauce

Prepare the Tomatoes

They clean the tomatoes well. Prepare tomatoes by scoring the bottoms of each one with a small “X” and blanching them in boiling water for 30 seconds, then shock them in ice water.

The skins should be easy to peel off. Peel and half tomatoes; use a spoon to remove most of the seeds, resulting in a smoother sauce.

Sauté the Vegetables

Place a large pot over medium heat and add olive oil. Stir in the chopped onion and grated carrot, cooking until fragrantsveillez les légumes soient tendres.

Quite simply, via the minced garlic and sauteé some more (keeping a close eye that it does not brown for 1/2 minutes.

Cook the Tomatoes

Stir in the peeled and chopped tomatoes. Cook the tomatoes until they break down and release their juices.

Add your tomato paste to the sauce, it helps with thickening and adds flavour.

Season the Sauce

Add oregano, basil, thyme, dried salt and black pepper in it. The bay leaf will give it an extra hint of flavour.

Alternatively, if the tomato sauce tastes overly acidic too tangy and harsh when you taste it by itself adding a touch of sugar can balance that out. Mix them nicely so that all the seasonings can evenly coat them.

Simmer for Rich Flavor

After stirring it thoroughly together, let it simmer over low heat for 1-2 hours and stir occasionally.

This long process of simmering allows the flavours to come together, and the sauce is reduced.

The sauce will get richer and more tasty the longer it simmers. If it is too thick add a little water, if too thin take off the lid and let cook more.

Finish the Sauce

When the sauce is thick as desired, remove the bay leaf. Stir in the fresh parsley and balsamic vinegar (if using) for a touch of brightness. Season to taste, adding more if needed.

Cool and Prepare for Freezing

Allow the Sauce to Cool Fully. Portion it and place it into ziplock bags or Tupperware boxes. Date and freeze in bags. The sauce also freezes well for up to six months.

Tips for Freezing Spaghetti Sauce

Freezer-Safe Containers: Store the sauce in freezer-safe container or heavy-duty freezer bags Freeze, also leaving a little space at the top for expansion as the sauce freezes.

Freeze Only When Completely Cool: Allow the sauce to cool completely first, or ice crystals will form (which are likely to affect how your red sauce tastes when reasoned).

I recommend freezing this sauce in portions that work for your family. This means that you can defrost exactly what is needed for a meal.

Properly Label: The containers need to be labelled with the date that they were frozen. This makes it simple to know how long the sauce has been in your fridge and guarantees that you eat the oldest ones initially.

If freezer, let sauce thaw slowly in the refrigerator overnight or reheat over a low-on stove Avoid stopping the cooker to heat thawed vegetables in a microwave, which can cause uneven heating.

How to Use Your Homemade Freezer Spaghetti Sauce

Basic homemade spaghetti sauce is a great all-purpose sauce that can go far beyond your typical pasta.

Use it as is for layering in lasagna or on a pizza, added to baked ziti, adding more stock until thin enough to be used in soups and stews.

It can also be used as a dip for garlic bread or mozzarella sticks, and just a sauce that is in your freezer.

Frequently Asked Questions

Can I make this sauce without peeling the tomatoes?

You can make this sauce skipping the peeling of the tomatoes, but it will be a little crunchy and some may serve well do not like to bite (such as I do), so removing always helps.

The quick method: if it doesn’t bother you to keep the lemon mixture in your cocktail, then skip this step.

How long can I store homemade spaghetti sauce in the freezer?

Freezer homemade spaghetti sauce (shelf life 6 months) The flavours will start to fade with time thus not ideal after 3 months.

Can I add meat to the sauce before freezing?

You can also add ground beef, sausage or turkey into The sauce it is going to taste good too.

Cook the meat until browned, then add to cooked vegetables. The only precaution is that the meat should be completely cooked and mixed with any sauce before you freeze it.

How can I thicken my spaghetti sauce if it’s too thin?

If the sauce is too runny, simmer it with the lid off to let any excess moisture escape from the surface.

Second, add more tomato paste for it to be thicker or cook together with a grated carrot which actually will thicken and give your sauce a little sweetness.

Is it necessary to add sugar to the sauce?

If your tomatoes are acidic, you may want to add a bit of sugar as well. Tomatoes to be canned can range in sweetness and sometimes a little sugar is needed to offset the sauce. Season to taste, as you go, and adjust according to what YOU prefer.

Conclusion

This homemade freezer spaghetti sauce from fresh tomatoes is a great way to store the summer flavours, easily and cost-effectively.

A wonderful, homemade sauce you can enjoy all year round with fresh ingredients and a bit of seasoning presented to the freezer.

You should have this sauce in hand, not only can it enhance the taste of noodles but also well with many other dishes.

So, enjoy the moments of making and sharing this flavourful sauce with your loved ones besides taste homemade goodness every time you open that freezer!