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Freezer Tomato Sauce


  • 10 large tomatoes, blanched, peeled, seeded and chopped
  • 4 cups chopped onions
  • 2 cups chopped carrots
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 2 to 3 small garlic cloves, chopped
  • 1/2 to 1 teaspoon oregano leaves, crumbled.
  • 1 to 1 1/2 teaspoons granulated sugar substitute


In 4-quart saucepan combine an ingredients except sugar substitute; set over low heat. Bring to simmer and cook until carrots are soft, 30 to 40 minutes, stirring occasionally to prevent burning. Let cool slightly.

In blender container process 2 cups of tomato mixture until smooth; transfer sauce to 3-quart bowl and repeat procedure with remaining tomato mixture, processing 2 cups at a time. If sauce is slightly bitter, stir in sugar substitute. Measure sauce into plastic freezer bags or freezer containers and label with date and amount; store in freezer until needed.

Yields 2 1/2 quarts sauce.