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Happy Freezer Food Friday!

Today I have a tasty recipe for those tomatoes you are growing in your garden ( or make it when there is an abundance of them in the stores ).

Please share your recipe below and let me know what you are freezing for future use or what you would like to try to freeze.

Freezer Tomato Sauce

6 pounds plum tomatoes
3 medium onions, chopped (1-1/2 cups)
1 stalk celery, chopped (1/2 cup)
3 large cloves garlic, minced
2 tablespoons olive oil or cooking oil
2 teaspoons sugar
1 to 2 teaspoons salt
½ teaspoon pepper
1 fresh red cayenne chili pepper, seeded and finely chopped (1/2 teaspoon) or 1/8 teaspoon ground red pepper (optional)
2 tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed
1 to 2 tablespoons snipped fresh thyme or 1 to 2 teaspoons dried thyme, crushed

In a large kettle bring 4 inches of water to boiling. Immerse tomatoes, a few at a time, in boiling water for 1 minute. Drain in a colander; peel, seed, and chop tomatoes. (You should have 10 cups.)

In the same kettle cook onion, celery, and garlic in hot oil about 5 minutes or until tender. Add chopped tomatoes, sugar, salt, pepper, and cayenne pepper, if desired. Bring to boiling; reduce heat. Simmer, uncovered, for 45 minutes, stirring occasionally. Stir in oregano and thyme. Simmer, uncovered, for 15 minutes more. Cool slightly.

In a food processor bowl process sauce, one fourth at a time, to desired texture. (Or, put sauce through a food mill.) Place sauce in a bowl set in ice water to cool quickly. Fill 3 or 4 freezer containers; seal tightly, label, and freeze up to 6 months.

To thaw one portion, remove from freezer container and place in a saucepan. Cook over medium heat until hot, stirring occasionally. (Or, in a 1-quart microwave-safe casserole cook on 100% power (high) for 12 to 14 minutes, stirring occasionally.) Serve hot sauce over pasta. Makes 3 or 4 pints (about nine 3/4-cup servings).

 

Freezer Food Friday – Homemade Tomato Sauce

Today is Freeezer Fod Friday.  Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.

 

Homemade Tomato Sauce

Makes 12 servings

20 ripe tomatoes
6 tablespoons extra-virgin olive oil
2 onions, chopped
8 cloves garlic, minced
1/2 cup chopped fresh basil
1/2 teaspoon Italian seasoning
1/2 cup good red wine
2 bay leaves
Salt and freshly ground black pepper to taste
4 tablespoons tomato paste

1. Bring a large pot of water to a boil. Add tomatoes to water and cook about 1 to 2 minutes or until skin begins to come off. Remove tomatoes with a slotted spoon and dunk into a large bowl of ice water.

2. Let tomatoes sit in water until they are cool enough to handle. Remove tomatoes from water and remove skin, then slice the tomatoes in half. Scoop out all the seeds and discard. Finely chop tomatoes with a sharp knife and set aside.

3. Heat olive oil in a large pot, and sauté onion and garlic until onion becomes translucent. Add tomatoes, basil, Italian seasoning, red wine and bay leaves. Season with salt and pepper. Cook, stirring occasionally, until sauce comes to a boil.

4. Reduce heat and let sauce simmer for 2 to 3 hours, stirring occasionally and adjusting seasoning as necessary.

5. Stir in tomato paste and simmer for another 2 to 3 hours or until it is as thick or thin as you desire.

To freeze: Let sauce sit on stove until fully cooled. Ladle sauce into freezer-safe containers, cover with plastic wrap and then with a lid. Freeze until ready to use. Use within 6 months.

Pat Keenan’s Pesto alla Genovese

 

Welcome to Freezer Food Friday!

 

 

Please share a freezer recipe and link it at Mr. Linky below! Don’t forget to leave me  a comment. 

 

You can check out all previous Freezer Food Friday recipes HERE.  

Pat Keenan’s Pesto alla Genovese

 

2 cups fresh basil leaves

2 tablespoons grated Romano cheese

1/2 cup grated Parmigiano Reggiano cheese

1/4 cup pine nuts

1/2 cup extra virgin olive oil

3 garlic cloves, pressed

3 tablespoons unsalted butter, softened

1 teaspoon salt

1 1/2 teaspoons black pepper

 

Combine all ingredients in food processor. Process until smooth. Refrigerate or freeze until ready to use.

 

Makes 1 cup.