13 cups tomatoesChunkyFreezerTomatoSauce

2 tbsp olive oil

1 Spanish onion (chunked)

2 tbsp garlic (diced)

1 tsp salt

1 tsp pepper

2 tbsp snipped fresh thyme

2 tbsp snipped  basil

Remove stem ends from tomatoes and cut a cross in the base of each tomato.  Place in boiling water for 30 seconds or until skin starts to loosen.  Drain and remove skins.   Place meat of tomatoes in a large pot.  Add salt, pepper, thyme and basil.  In another pan heat onion and garlic in olive oil. Cook until tender (about 4 minutes).  Put onion and garlic in with tomatoes.  Bring mixture to a booil and then reduce heat.  Simmer for 5 minutes.  Cool and transfer to freezer safe containers leaving at least a 1/2 inch space.  Seal, label and date.  Freeze for up to 1/2 a year.

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