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Rachael Ray's 30-Minute Healthy Recipes

Handy Freezer Tomato Sauce


* 4 tbsp olive oil
* 4 garlic cloves, minced
* 2 (28 oz size) cans tomatoes, chopped
* 2 tbsp tomato paste
* 2 tsp oregano
* 2 bay leaves
* 1/2 tsp salt
* 1/4 tsp pepper
* 2 tsp pesto


1. Pour the oil in a heavy duty saucepan and place over medium heat. Stir in the garlic and cook for 15 seconds, stirring constantly.
2. Add the tomatoes and tomato paste and bring the mixture to a boil. Stir in the oregano and bay leaves and simmer the mixture for 25 minutes.
3. Stir in the salt and pepper and cook 2 minutes longer.
4. Remove the pan from the heat and stir in the pesto well.
5. This is the perfect tomato sauce to keep on hand in the freezer. Be sure to let the mixture cool completely, then separate into serving or dinner size freezer containers. This will make about 8 cups of sauce.


This tomato sauce will store just fine in the freezer for up to 6 months. To use, allow to defrost in the refrigerator or at room temperature. If you want to heat it, put in a saucepan over very low temperature and SLOWLY simmer until just hot. You don't want to boil it again.

This is a rich and hearty tomato sauce that is a very tasty alternative to using just plain canned tomato sauce. Use it any time tomato sauce is called for, such as when making lasagna or meat sauce for spaghetti, or in casseroles that call for tomato sauce. You can also use this as-is served hot tossed with pasta for a quick red gravy for spaghetti.

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