At least 4 lbs. of Tomatoes (Any combination of Early Girls, San Marzanos or Heirlooms will do!)
Salt & Pepper
The no-cook method! In a blender or food processor, puree tomatoes with a few glugs of olive oil and a splash of water. Season puree with salt and pepper to taste, then pour into your chosen freezer-proof container and freeze.
Begin your sauce by lightly frying chopped garlic in a few glugs of olive oil in a big ol’ heavy-bottomed pot. When the garlic begins to color, add all of your tomatoes and turn the heat down to a simmer. Cook the sauce for 35-50 minutes, or whenever it’s achieved the flavor you’re going for. Add a splash or two of water if the sauce seems too thick. If you’re using basil, add a handful of leaves towards the end of the cooking. (Keep it on longer if you want your freezer stocked with pasta sauce that’s fully ready to go, or shorter if you’re planning on using the tomato sauce as a component of a larger recipe.) Pour into your chosen freezer proof container and freeze.
*Freezing tomato sauce in ziploc bags or deli containers (with a sheet of cling wrap between the container and the lid) makes it particularly easy to defrost – but be sure to let the sauce completely cool before pouring into either of these options. And of course freezer-proof jars are great options as well!