Freezer Tomato Sauce Recipe

Freezer Tomato Sauce Recipe

Make this delicious simple freezer tomato sauce recipe when there is an abundance of cherry or grape tomatoes. Pull the sauce out of the deep freeze and serve on pasta or even as a tomato soup.–Susie Theodorou

LC Tomato Sauce By the Truckload Note

Like having homemade tomato sauce at the ready? Then chances are you’re going to want to make this nifty freezer tomato sauce recipe. (While we’re big proponents of big-batch cooking, this makes a lot of tomato sauce, which means that’s an awful lot of freezer space devoted to sauce. You could easily halve this recipe and still have an ample stash to get you through till next tomato season—or at least till next month.

Speaking of an abundance of tomatoes, the last Wednesday in August marks La Tomatina, the annual tomato-slinging fest which draws literally thousands of folks to Bunol, Spain, to engage in what has got to be the world’s most gargantuan food fight. Or at least the world’s most extravagant tomato fight. We certainly hope they’re not hurling heirlooms.

Freezer Tomato Sauce Recipe

  • Quick Glance
  • 10 M
  • 1 H, 30 M
  • Makes 3 quarts


  • 8 pounds cherry tomatoes or small plum tomatoes
  • 1/4 cup extra-virgin olive oil
  • 3 shallots, finely chopped
  • 6 garlic cloves, crushed to a paste with 1 teaspoon sea salt
  • 4 large basil or rosemary sprigs
  • 3 large flat-leaf parsley sprigs (optional)
  • Salt and freshly ground black pepper
  • 2 teaspoons brown sugar (optional)


  • 1. Place the tomatoes in a large pot or Dutch oven with 6 tablespoons water. Dampen a large piece of crumpled parchment paper with cold water, open it, and place it directly over the tomatoes. Cover the pot and cook over very low heat for 30 minutes, shaking the pot occasionally to stir. Do not open, as the tomatoes are sweating and cooking in their own steam.
  • 2. Transfer the tomatoes to a food processor, working in 2 or 3 batches if necessary, and process until smooth. Strain through a sieve, discarding the skins and seeds, if desired. Place the strained tomatoes, olive oil, shallots, garlic, and herbs in a pot. Bring to a boil, reduce the heat, and simmer for 40 to 50 minutes, until reduced to about 12 cups. Season with salt and pepper to taste, adding the sugar, if desired. Use immediately, if desired, or freeze or later.
  • 3. To freeze: Allow the sauce to cool completely to room temperature, then divide it among six 1-quart plastic freezer bags—each bag will contain about 2 cups sauce, making each bag only half full. Place the bag on its side on a flat surface in the freezer until solid, at least 1 hour. Then stand the flat bags of frozen sauce on end to minimize the amount of space they take in your freezer.

    To thaw: Thaw the frozen bags of sauce by completely immersing them in a bowl of cold water, about 1 1/2 hours to partially thaw. Or put the bags of sauce on a plate and thaw in the refrigerator for about 4 hours. You do not have to completely thaw the sauce before you rewarm it.

    To serve: Transfer the thawed sauce to a pot, bring to a boil, reduce the heat, and gently simmer for 5 minutes. If only partially thawed, simmer for an extra 5 minutes.
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