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First time trying this!
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First time trying this!


this is the first time I’ve tried this. With olive oil, salt and pepper I roasted Roma tomatoes and garlic. I’m freezing them back for sauces and soups. in each quart size bag I added 2 cups, that’s one serving for my husband and myself. I would like to get 26 bags so we can have sauce twice a month. Am I on the right track? Any suggestions?

by EnvironmentalChip534

14 Comments

  1. thats_radicchio

    Absolutely on the right track. This is how I do my tomatoes every year and call it “lazy Italian sauce making”!

    I add onions to mine when I roast, and then add some fresh garden basil at the puree stage. It’s amazing.

    What I will say is that when you defrost, you may have extra water in the bag or your sauce may be watery. I just cook mine down and enjoy 🙂

    Edit – I have no idea how to add pictures. Sorry about that…

  2. Unmasked_Deception

    Maybe remove the skins and seeds next time

  6. EHG120

    That’s awesome! It’ll taste better than anything canned for sure. Not saying you have to, but we try to remove the seeds and skin. Never kept it on. Going to try that this year and see how it comes out. Enjoy!

  7. jh937hfiu3hrhv9

    Try to get as much air out as possible to reduce freezer burn. Are those bags made for freezing? Hard freezer containers might be a better choice. Rinse the frost off the frozen product to remove foul flavors.

  8. Few_Application2025

    I just spent 45 minutes making a marinara from my garden tommies. Luckily, I was busy yakking away on the phone so I didn’t mind pulling out the skins which become quite obvious after 30 minutes of simmering.

    PS: started with 4 onions, 6 stalks of celery, 4 carrots, sliced fennel, garlic then pounds of tomatoes and red wine, salt and marjoram. I’m crazy for marjoram. I think of it as Oregano’s sophisticated cousin.

  9. Henbogle

    I’ve been roasting my tomatoes for years. After toasting, i run the tomatoes through my Italian tomato press, which separates the seeds and skins from the pulp. This tomato sauce is wonderful! And so much more easier than blanching the tomatoes to remove the skins then squishing out the seeds before cooking down the sauce.

  10. Chroney

    Has anyone done this with sungold cherry tomatoes? I have too many, I don’t know what to do with them.

  12. NPKzone8a

    Yes, you are definitely on the right track! I froze quite a few bags of tomato sauce earlier this summer. I also freeze them 2 cups per bag so they will be easier to use throughout the year.

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