How to Make Sauce from Frozen Tomatoes (Very Easy!) Recipe :- Use this simple technique to make sauce from frozen tomatoes to transform your homegrown tomatoes into a fragrant, garden-fresh sauce any time of year. No fancy equipment, such as a food processor or food mill, is required! Completed tomato sauce made from frozen tomatoes in a gravy boat topped with a wooden spoon-shaped garnish of basil.
How to Make Sauce from Frozen Tomatoes (Very Easy!) Recipe
On a Sunday (or any other day of the week), there’s nothing quite like having a pot of delicious tomato sauce simmering away on the stove with the aroma filling the home. What’s even better is that you can create this sauce all year long with your own homegrown tomatoes. This recipe is for anyone who has excess tomatoes from their home gardens that they have frozen and are unsure on how to best use them to make sauce.
INGREDIENTS
- 3 pounds frozen tomatoes, defrosted
- ¼ cup extra virgin olive oil or butter (or 50/50)
- 2 Tbsp finely chopped garlic (use more or less to your taste)
- ½ cup whole or hand-torn fresh basil, lightly-packed, or 1 Tbsp dried basil
- ¼ tsp crushed red pepper
- ¼ cup tomato paste
- 1 tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- ½ tsp dried oregano
INSTRUCTIONS
Compile and prepare all ingredients in accordance with the above guidelines. Get the tomatoes ready: The tomatoes should first be defrosted, either in the refrigerator or on the counter at room temperature. The tomatoes’ skins will come off with great ease once they have completely defrosted.
If the tomatoes still have cores, cut them out and discard them along with the skins. (From this point on, it is advisable to cut out the tomato core before freezing.)
Also see :- Simple Air Fryer Cookies Recipe
(For step-by-step directions with images, please refer to the blog post’s section above.) three pounds of tomatoes in frozen form, Just smash the tomatoes by hand; this should be a pretty simple task. The tomato water should not be thrown away! It adds a great deal of flavour to the sauce.
At this point, you need to have three to four cups of smashed tomatoes. Cook the garlic, basil, crushed red pepper, olive oil, and/or butter in a heavy-bottomed skillet or Dutch oven over medium-low heat until the garlic has softened, about 5 minutes.
If desired, you can expedite the softening process by covering the pot for a few minutes. two tablespoons of finely minced garlic, one cup of whole or hand-torn fresh basil, one teaspoon of crushed red pepper, and one extra virgin olive oil or butter Add the tomato paste after moving the garlic mixture to one side of the pot.
Give it a minute or two to caramelise. Half a cup of tomato paste After that, add the dried oregano, salt, black pepper, and smashed tomatoes, and whisk to thoroughly mix everything. One tsp salt, one tsp black pepper, and one tsp dry oregano Elevate the temperature to medium and gently simmer the mixture.
Simmer, uncovered, stirring often, for approximately 45 minutes or until desired thickness is reached. If needed, lower the heat so that the mixture simmers gently. Avoid boiling the sauce. There should be an aromatic sauce that fills your kitchen with a lovely scent!
Taste and adjust the ingredients as needed, then savour the sauce! One pound of pasta can be dressed lightly with the sauce made in this recipe, but there are a tonne of additional uses for it! (Refer to the Serving Ideas above.) Salutations!
Nutrition Information (Per Serving):
- Calories: 80
- Protein: 2g
- Carbohydrates: 12g
- Dietary Fiber: 3g
- Sugars: 8g
- Fat: 4g
- Saturated Fat: 0.5g
- Sodium: 350mg
- Vitamin A: 20% DV
- Vitamin C: 30% DV
- Calcium: 4% DV
- Iron: 6% DV
NOTES
To substitute fresh basil, add approximately 1 tablespoon of dried basil to the saucepan along with the tomatoes, allowing it to rehydrate. In this sauce, I’ve also utilised several varieties of frozen basil. Similar to how I freeze my garden tomatoes, I too save basil.
I either freeze the leaves whole (flattened between paper towels and kept in a freezer bag) or purée them throughout the summer and use them all year long. This recipe works with any kind of these basils.
