How to store home made vegetable pasta sauce?

sketchingkari

Sometimes I feel such a muppet for having so little kitchen knowledge, would anyone mind shoving me in the right direction please?

I have a bit of a glut of veg from the garden and experimented today with making a home made pasta sauce, onion, garlic, courgette, aubergine, a ton of cherry toms and half of a red chilli ( I wasn't sure how strong it would be as I lost the label, next time I'll use a whole one) a little basil and olive oil.

It was utterly delish There is enough for one or two more servings, i've popped it in a lidded container in the fridge, as it will likely be used tomorrow or the day after.

To my question, it tasted so good and I still have loads of veg, I thought making a couple more big batches would be a good idea, but how would be best to store it after cooking? In bags or tupperware in the freezer? Could I steralise some jars (if so, how?) and store them in the pantry?

tommyk

Hello, I store mine in the freezer, first in tupperware boxes until they have frozen, then I take them out of the boxes and put into ziplock bags, I find they need a bit of a stir when i defrost them, but they taste just as lovely

Linda32

The same sort of lidded container your using now. But just put the same thing in the freezer. Remember to label it as well. I use envelope labels from Wilkinsons or where ever. You can defrost it in the fridge over night to use the following night for tea.

dxm

Is there a way to bottle my home made pasta sauce? My little freezer is full and I still have a glut of tomatoes and courgettes to use up.

kittycat204

dxm wrote: »

Is there a way to bottle my home made pasta sauce? My little freezer is full and I still have a glut of tomatoes and courgettes to use up.

No because there isn't enough of a preserving agent.