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Tomato Basil Freezer Sauce
Thank you to Karen for sharing this recipe with us.
15 medium to large ripe tomatoes ½ cup basil (I used basil from my garden)
¼ c Italian seasoning
8 teaspoons of minced garlic 2 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar 2 tablespoons sugar 2 teaspoons salt 2 tablespoons powdered ascorbic acid preserver, such as Fruit Fresh Freshly ground black pepper, to taste
Preheat oven to 400 degrees.
Cut a large X on bottom of tomatoes. Place on baking sheet with X side up, then lightly spray with canola oil. Roast for 30 - 40 minutes, or until softened and lightly browned. Let cool.
Over a large bowl, peel the skins and cores away from the pulp and throw them out. Don’t worry is you get a bit of peeling.
Add remaining ingredients to tomatoes in bowl and mash with potato masher until very small chunks. I used my hand mixer and mixed it up.
Let cool to room temperature before freezing. Leave one inch of headspace in the jar for expansion room.