Over the last week as Summer is coming to an end, I’ve been harvesting many bright red tomatoes from the garden.
Since we didn’t have a stellar pepper harvest this year, making Salsa was off the table. Instead, I decided to stock our freezer with garden-fresh Tomato Sauce! We use tomato sauce all the time for things like soups, stews, and chili.
To make the sauce, I used my 8 quart Instant Pot and freezer instead of going through the canning process. I basically cut up the tomatoes, threw them in the pot (with garlic powder, salt, pepper, onion powder and a cup of water), stirred, set the pot to 45 minutes and let it NPR.
Once the Instapot was done cooking and releasing the pressure naturually, I let it cool for a little while longer. Once cool, I poured the tomatoes into my blender and blended till the consistency was what I wanted.
I froze 2 cups per freezer bag. This amount is what your typically can of tomatoe sauce would be so that’s my go-to easy grab and go size.
I’ve made 10 bags of sauce so far and the tomatoes aren’t quite done producing in the garden so I’m hoping I can get a few more done before Fall.