Making tomato sauce at home is not only fresher tasting than commercial kinds, it can help you get rid of any extra tomatoes before they go bad. So those summer tomatoes can be put to use months later by making large batches of tomato sauce and freezing them. You can't just dump the extra tomato sauce into containers and toss them in the freezer--the proper packaging technique is essential for maintaining the best taste and texture of frozen tomato sauce after it has been thawed.
- Skill level:
- Moderately Easy
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Things you need
- Homemade tomato sauce
- Measuring cups
- Quart-sized freezer storage bags
Prepare your homemade tomato sauce as desired. Remove it from the heat and let it cool down to room temperature before handling it.
Measure out 2 cups of the cooled tomato sauce. Pour the 2 cups carefully into a quart-sized freezer storage bag.
Squeeze the bag gently above the tomato sauce to get rid of any extra air. Secure the freezer storage bag tightly.
Repeat the process with any remaining tomato sauce. Transfer the freezer bags into the freezer and position them so they lay flat on their sides--if you have limited freezer space, stack the bags on top of one another. Keep homemade tomato sauce in your freezer for up to four months for the best taste and texture.
Tips and warnings
- To easily heat up frozen tomato sauce, place the entire bag of frozen sauce into a pot of boiling water until it warms through, then pour the contents into a serving dish.
- Always leave at least a 1/2 inch gap between the top of the freezer bag and the tomato sauce. If the bag is overfilled, the tomato sauce won't have room to expand while it freezes and may end up clumping up or developing ice crystals.
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