Help with tomato sauce and freezing

Angelina-M

Hi everyone.

I was lucky enough to get loads of tomatoes really cheap last night in Tesco so im going to make some fresh sauce and freeze it.

Whats the best recipe for this? I was thinking of just adding fresh basil and maybe a couple of onions. Do I need to skin the tomatoes first?

And then is it a case of just freezing it?

Many thanks for any help

overlykeensaver

It is probably better to skin the tomatoes first unless you don't mind finding pieces of tomato skin in your tomato sauce. To skin, just put a little cut in the top of the toms, put them in a bowl and pour in boiling water for a few mins, you will know they are ready when the skin starts to peel itself. I usually de-seed the tomatoes too. other wise the sauce can be too watery and bitter.

At this time of year I would add a little sugar to sweeten the toms a bit too.

Otherwise, onion, garlic and the chopped tomatoes sounds lovely to me. Cook it on a low heat for as long as you can - it makes all the difference.
If you have a little wine vinegar, I like to add a little as it seems to help with the overall flavour too. Then just cool and freeze - hope this helps!

Angelina-M

Thanks a lot, sounds brill!

I'll be cooking it up tonight :j

gooismeid

Hugh Fearlessly-Eats-It-All suggested in a recent TV programme halving the toms after skinning, then roasting in the oven to concentrate the tomato flavour before you do anything else with them. If they're hothouse toms this would certainly boost the flavour properly, otherwise they might be a bit watery and sad.

Angelina-M

Ooooh I have a couple of his books, i'll go investigate.

I got another few bags today.... i've got a fridge full!