Homemade Pasta Sauce for Freezing

It’s tomato season, enjoy! Freezing fresh pasta sauce is so easy. Here’s how I do it.

Pasta sauce isn’t just for pasta! It can be used in casseroles, on a pizza, folded through steamed veggies, or as the base of meat dishes where you’d usually call upon tinned tomatoes.

This fresh pasta sauces as no thickeners or preservatives. Using fresh tomatoes (skin on) saves lots of hassle and is perfect for making in big batches and freezing in small quantities. Note that this recipe is NOT a preserving option due to the lack of sugar and vinegar – although the latter can be used to amplify flavours if you wish. If you did want a recipe that you can seal and store in your pantry check out my Savoury Skin-on Cherry Tomato Salsa which can be made from fresh tomatoes too (not necessarily the cherry variety).

As you make more batches (I’m sure you will), play with the recipe by adding different herbs and spices.

The main ingredients here are olive oil, onions, garlic, tomatoes, capsicum and herbs however this recipe allows for just about anything you may have an abundance of – throw it all in!

Be sure to label and date the bag then you know which batch you’re serving up when the time comes.

Tips and Tricks:

• Go crazy on the fresh herbs – thyme, basil, oregano, rosemary and parsley work really well. If you don’t have fresh herbs, dried herbs are fine too.
• You may wish to add sweetness and this can come in the form of brown sugar or dry sherry. You may not wish to include any additional sweetness and that’s fine too, it’s all about personal preference.
• Summer crops such as courgettes (or marrow without the seeds) are perfect to include.  They tend to make the pasta sauce a little lighter in colour but tastes great and has the added bonus of extra veggies to your dish. Try grated carrot too, or shredded greens such as chard, spinach or silverbeet. Of course, riced broccoli or cauliflower is a winner ingredient too in winter.
• For extra flair try combos such as basil and olives and be sure to add them after you’ve blended the main mix if you want to see chunks of goodness in your pasta sauce.
• Spices that lend themselves to this recipe include garam masala and cumin. If you don’t have fresh chilli, dried chilli is a great alternative.
• Still missing something? Try adding in half a jar of left-over relish or chutney!
• And, if you are going all out for taste, consider a dash of red wine, a dollop of Worcestershire sauce or a generous handful of Parmesan cheese.
• The recipe below is just a guide. If you have fewer tomatoes, don’t stress. If you can’t find garlic handy, no worries.

When you are ready to freeze your Homemade Pasta Sauce, scoop 2 cups into a zip lock bag then squeeze out as much air as practically possible from the bag itself. I find that two cups is plenty for a regular pasta dish, but you’ll know what best works for you. Seal the bag then lay it on its side in the freezer so the remaining bags can stack easily on top. Flattening out the bag also helps with a quick defrost when you need it!

Homemade Pasta Sauce

Ingredients

• olive oil
• 3-4 onions
• 4-6 garlic cloves
• 3kg ripe fresh tomatoes
• fresh herbs
• 2-3 chilli
• 2-3 capsicum
• salt & pepper
• courgettes (optional)
• 1 Tbsp brown sugar (optional)
• 2 Tbsp malt vinegar (optional)

Method

1. Add olive oil to a large saucepan over medium heat and saute for a few minutes until soft.
2. Wash and pat dry your ingredients then finely chop. Add garlic, tomatoes, herbs, chilli, capsicum and fresh herbs to the onion.
3. If you are adding optional extras such as courgettes to help bulk out the pasta sauce, add them now too (firstly removing any tough outer skin or excessive seeds).
4. Season with salt and pepper then stir all ingredients well. Simmer for approx 60 minutes until all the ingredients have softened and have released their own juices.
5. Use a stick blender directly into the saucepan (or alternatively transfer batches into a kitchen whizz or food processor) to blend the sauce down to your preferred texture.
6. Taste test. If you feel it needs a hint of sweetness, add brown sugar or a glug of sherry.  If you feel it needs more tang, add a dash of malt vinegar.
7. Add a glug of more olive oil, return to the heat and simmer until thick (approx 20-30 minutes).
8. Take off heat and when cool enough to handle, scoop two cups of the pasta sauce and pour into a zip lock bag. Squeeze out as much air pockets as you can before sealing. Once cool, transfer bags into the freezer (laid flat) so they are easy to stack. Best to use within 3 months.