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Tomato Sauce from Every Day With Rachael Ray

Welcome to Freezer Food Friday!

Today’s recipe  comes from the Every Day With Rachael Ray magazine. I cannot find it in on line yet but will link it when I do.

Please share a recipe that can be prepared ahead and frozen for later use. Link it below for others to find it.

Tomato Sauce

Makes about 10 cups

¼ cup Extra Virgin Olive Oil
8 cloves garlic, smashed and peeled
6 oil-packed anchovy filets, chopped ( optional )
¼ tsp. crushed red pepper
1 cup red wine
4-28oz or 3 -35 oz cans crushed san marzano tomatoes

In a 5-6 quart heavy dutch oven, combine the EVOO, garlic anchovies ( if using ) and crushed red pepper. Cook over medium heat stirring constantly until the garlic is golden and the anchovies fall apart,  3-4 minutes. Pour in the wine, then add the tomatoes. Increase the heat to high, then bring to a boil, stirring occasionally, about 10 minutes.
Lower the heat, partially cover and simmer, stirring occasionally, until the sauce is thick and reduced by 1/3 about 2 hours 15 minutes. Season with salt. Let sauce cool completely.

Freeze it: Store in 1 and 2 cup containers.


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).


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.





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