Recently I figured out a hack for thick homemade tomato sauce without hours of cooking. There’s nothing more satisfying than making your own thick, flavorful tomato sauce using the freshest, ripest tomatoes.
Traditionally, thickening tomato sauce involves hours of simmering, but with this clever freezing method, you can skip the lengthy cooking process and still achieve the perfect consistency.
I have found this is one of the best ways to use when canning your own thick red sauce or making a fresh sauce to use right away.
Freezing Tomatoes
I always freeze whole tomatoes sometime during the fall season. There always seems to be a point where I have so many that I just can’t keep up with processing them.
That’s when I turn to the freezer. I just wash and dry them and pop them into freezer safe plastic bags.
When I’m ready to use throughout the year, I remove from the freezer and partially thaw. They are easy to dice that way. Then I just add them to my soups, stews, and sauces.
More recently, I figured out another hack. I think this has become my new way to make thick homemade sauce.
Let’s explore how freezing tomatoes first makes all the difference in canning thick sauce quickly and easily!
The Best Hack for Thick Homemade Tomato Sauce: Freeze First
For many home cooks, making thick tomato sauce means cooking down tomatoes for hours to evaporate the excess water. While this method works, it can be time-consuming.
However, by freezing tomatoes first, you naturally remove much of the water content as they thaw, drastically reducing cooking time. Genius!
Freezing ruptures the cell walls of the tomatoes, allowing the liquid to separate easily once thawed. This method is a game-changer for anyone who loves fresh tomato sauce but doesn’t have hours to dedicate to simmering.
Step-by-Step Method for Thick Tomato Sauce
Whether they’re from your garden or the local farmers’ market, homemade tomato sauce has a depth of flavor that store-bought sauce just can’t match.
Start by Freezing the Tomatoes. Begin with fresh, ripe tomatoes. Any kind will work, but if making tomato sauce, San Marzano, Roma, or cherry tomatoes work best. After washing and drying, freeze them whole. Freezing not only helps remove water but also makes peeling easier.
Thaw and Drain. Once frozen solid, allow the tomatoes to thaw at room temperature. As they thaw, you’ll notice a significant amount of liquid being released. Drain this excess water off to naturally thicken your sauce.
Blend and Mill. After draining, blend the tomatoes using a food processor or immersion blender for a smooth texture. If you prefer a chunkier sauce, you can use a potato masher. Then, pass the puree through a food mill to remove the skins and seeds, leaving you with a silky, tomato-based sauce.
Simmer the Sauce. Heat a large pot over medium heat, adding a bit of extra virgin olive oil, minced garlic, and a pinch of red pepper flakes. Once fragrant, add your tomato puree and season with salt, black pepper, and fresh basil leaves. Simmer the sauce for about 30–40 minutes, stirring occasionally, until it reaches your desired thickness. This easy way to reduce water means you’ll have a rich, thick sauce in less time.
Can the Sauce. Ladle the sauce into sterilized jars, leaving about 1 inch of headspace. Seal the jars and process them in a water bath canner for about 35–40 minutes. Once canned, this sauce will last a long time in your pantry, making it perfect for year-round use.
Here is my homemade tomato sauce recipe. It makes 6 quarts.
The Best Hack for Thick Homemade Tomato Sauce
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Kitchen Essentials
Ingredients
- 20 Pounds Fresh Tomatoes
- 12 Cloves Garlic minced
- ½ Cup Extra Virgin Olive Oil
- 1/2 Cup White Wine
- 12 Tablespoons Lemon Juice
- 1 1/2 Teaspoon Red Pepper Flakes optional
- Fresh basil leaves
- Salt and black pepper to taste
Instructions
- Wash and dry your tomatoes. Freeze them whole for 24 hours.
- Thaw the frozen tomatoes at room temperature, and drain off the excess water that has been released.
- Add the tomatoes to a blender or food processor and blend into a smooth consistency. If you prefer a chunkier sauce, mash them with a potato masher. Then, pass the blended tomatoes through a food mill to remove seeds and skins.
- Heat olive oil in a large pot over medium heat. Add garlic and red pepper flakes, and sauté until fragrant. Add the tomato puree, fresh basil leaves, salt, and pepper. Simmer the sauce on medium-low heat for about 30–40 minutes, stirring occasionally, until thickened.
- Ladle the sauce into sterilized jars, leaving 1 inch of headspace. Process in a water bath canner for 35–40 minutes.
- If not canning, let the sauce cool completely and store in airtight containers in the fridge for up to a week, or freeze for up to 6 months.
Your Own Private Notes
Nutrition
How Long Does Canned Tomato Sauce Last Unopened?
Unopened, properly canned tomato sauce can last up to 18 months when stored in a cool, dark place. The high acidity of tomatoes helps preserve the sauce, ensuring it remains safe to eat for an extended period.
However, for the best flavor and texture, it’s ideal to use the sauce within 12 months. Always check the seals on your jars before using, and if any appear compromised, it’s best to discard them.
How to Reduce Acidity in Tomato Sauce
Tomato sauce can sometimes have a sharp acidity, especially if you’re using certain varieties of tomatoes like San Marzano. To balance this, here are a few simple steps:
Add a pinch of sugar to the sauce. This helps neutralize acidity without overly sweetening the sauce.
Incorporate a bit of cream cheese or butter toward the end of cooking for a creamier, smoother sauce.
Stir in some grated carrots. The natural sweetness of carrots works well to reduce acidity in tomato-based sauces.
A splash of white wine or a bit of baking soda can also help neutralize excess acid in the sauce.
How to Store Tomato Sauce
Once opened, store your homemade tomato sauce in an airtight container in the refrigerator. It will keep for about 5 to 7 days. To preserve its freshness, always use a clean spoon when scooping out the sauce. Don’t leave it out at room temperature for extended periods.
For long-term storage, canning is an excellent option, but you can also freeze tomato sauce for later use. This allows you to make large batches during tomato season and enjoy the rich flavor all year long.
Can You Freeze Tomato Sauce in Freezer Bags?
Absolutely. Freezing tomato sauce is a great way to store any extra sauce you’ve made. Simply let the sauce cool completely, then pour it into freezer bags. Lay the bags flat to freeze for efficient storage.
Tomato sauce can be stored in the freezer for up to 6 months.
To thaw, place a bag of sauce in the refrigerator overnight or submerge it in cold water for quicker thawing. Freezing in smaller portions also makes it easy to use just the amount you need, whether for spaghetti, pizza, or other dishes.
This method of freezing tomatoes to make a thick, flavorful sauce is a time-saver that doesn’t sacrifice the rich taste of a slow-cooked tomato sauce.
Whether you’re looking to preserve tomatoes during peak season, or simply want to try a new, easier method for making homemade marinara, this recipe is sure to become a favorite in your kitchen.
It’s the perfect go-to recipe for spaghetti sauce, pizza, or any dish that calls for a savory, tomato-based sauce. Plus, with the option to can or freeze the sauce, you can enjoy it all year long.
Thank you for sharing this recipe