CSA Week 14: Tomato Sauce for the Freezer

tomato sauce

CSA Week 14 Bounty:

  • Tomatoes (about 3 lb)
  • 4 Sweet peppers
  • 3 Hot peppers
  • 1 Melon
  • bag o’ green beans
  • Swiss chard
  • 1 bunch Scallions
  • 1 bunch Kale

It’s time to start cooking tomatoes into sauce that I can just pour into a dish later in the year. I don’t like tomatoes straight up, so making sauce and freezing it is a perfect way to use them. Then I don’t have to worry about chemicals and preservatives in cans.

Tomato Sauce:

  • 1/2 cup EVOO
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1 hot pepper (optional)
  • salt and pepper
  • 4 lbs tomatoes, peeled
  • 8 basil leaves
  • 2 bay leaves

In a dutch oven, heat oil to medium high heat. Add onion and garlic and sauté for about 2 minutes. Add celery, carrot, and hot pepper with salt and pepper. Saute for about 5 minutes. Add tomatoes, basil, bay leaves and simmer covered on low for about an hour until thick. Remove bay leaves and taste. If it tastes too acidic, add a tbsp of butter until it cuts it. Pulse with a hand blender. Let it cool and freeze! It should give you about 6 cups of sauce.

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