But the tomatoes - the tomatoes - are almost overwhelming. They are seemingly never ending; every time I went to the garden to "just look", I always came back with arms overflowing with sweet cherries, juicy rutgers, and hearty beefsteaks. I was set on canning this year, until I learned that freezing tomato sauce and chunks works just as well with much less work. Really, we have enough work around here with these kiddos!
This is only a fraction of the cherries and (smaller) rutgers. We washed, dried, chopped and froze in bags to be thawed for lasagna and pizza toppings.We blanched, peeled, cored, seeded, and boiled down at least 20 beefsteaks to make this sauce.
We mixed in 4 packets of spaghetti sauce spices and let it simmer for about 4 hours, tasting along the way - so yummy! We let it cool before spooning into freezer bags.