This post is for you if you: love the taste of vine-ripened locally grown tomatoes; worry about "store bought" tomatoes containing too much sugar, salt or other additives; want to avoid canned tomatoes or tomato sauce because the can linings might contain BPA; or just like the idea of making your own food.
This recipe is also for you if you don't want to bother with canning. I'm a fan of freezing tomatoes because it's just so easy to do.
What you'll need
Tomatoes - I prefer to use mostly Roma, with a few beefsteak and heirloom tomatoes thrown in. I buy organic pretty much exclusively, though have also made sauce from tomatoes my neighbors give me when their gardens overflow (I don't have enough sun to grow my own.).
Cutting board and sharp knife - You'll need to quarter the tomatoes and remove the pulpy seeds before you throw them into the food processor. Avoid using a wooden board, since all the tomato juice will soak into the wood and make it hard to clean. A serrated knife works well to slice through tomato skin and all the way through the tomato.
Food processor -The food processor can chop the tomatoes into such small pieces that you won't need to remove the skins, which saves a lot of time and also ensures that you keep all the vitamins, nutrients and fiber that are in tomato skin.
Colander and bowl - You'll need a colander to drain the tomatoes after you wash them, and then again to capture the tomato juice when you're seeding the tomatoes.
Large stock pot - Use the pot to simmer the liquid out of the tomatoes before you freeze them.
Spoons, Ladles - A long, stainless steel slotted spoon is best for stirring the tomatoes when they're in the pot so they don't burn. Use the ladle, a large serving spoon, or a stainless steel, long-handled measuring cup to transfer the simmered tomatoes to the freezer jars.
Freezer jars - You can buy glass canning and freezer jars, or use glass jars you've saved from other foods and sauces. I prefer glass over plastic because chemicals from the plastic might seep into the food if it's hot when you put it in the jar. If you do use plastic, make sure your sauce is totally cool before you put it in the container. Leave 1/2 to 3/4 of an inch of space between the food and the jar lid so the food has room to expand when it freezes.
Get Started ...