Extension > Food > Food Safety > Preserving and preparing > Tomatoes and salsa > How to freeze tomato sauce in 6 easy steps
How to freeze tomato sauce in 6 easy steps
Reviewed by author, 2012.
Peer reviewed by Carol Ann Burtness, University of Minnesota Extension educator, emerita, 2011.
How to freeze tomato sauce in 6 easy steps
- Select three large or four medium firm, ripe raw tomatoes with deep red color.
- Peel and core.
- Place them in a blender.
- Add one-half medium onion, one seeded, green pepper, one teaspoon salt or one tablespoon sugar and blend. You can add celery and carrots. The water and pulp will separate. For better blending and less separation, heat tomato mixture to a simmer.
- Cool sauce.
- Package in freezer containers. For best quality, use frozen tomato products within 12 to 18 months.
References
- Freezing tomatoes – National Center for Home Food Preservation
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