I don’t know about you but sometimes I plant more tomatoes in my garden then I can possibly deal with come September (especially during years when there is a baby involved). So, I like to use my freezer to ‘postpone’ the canning craziness for winter time when my list of projects isn’t so long! In years past I have simply blended the tomatoes in the blender and then put them in the freezer. This worked out okay but I noticed my Spaghetti Sauce didn’t have a real great texture and I could see little slivers of tomato skin floating around; totally harmless, just not aesthetically pleasing.
This year I purchased a NorPro Sauce Master. Somehow I ended up planting 6 Cherry Roma plants so I had, literally, HUNDREDS of baby Romas. Not knowing what to do with so many tiny tomatoes I decided to freeze them for spaghetti sauce. The Sauce Master worked SO well!! I couldn’t have been happier with the results. All of my tomatoes were peeled, cored and smashed in no time. I was amazed at the perfect texture of the sauce. It wasn’t runny, but rather, naturally looked like the texture of ketchup. Just what I was looking for! I put the puréed tomatoes in a freezer container to save for a cold winters day.
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I use my frozen tomatoes for:
- Spaghetti Sauce,
- Sloppy Joe Sauce,
- Chili Sauce,
- Tomato Soup and
- Salsa.
One Day I’d like to try my hand at making BBQ sauce and Ketchup…maybe next year!
