Learn how to make tomato sauce that can be frozen with fresh tomatoes.
Peel your tomatoes. While not absolutely necessary, you will have a smoother, less bitter sauce by taking the time to peel them.
Remove the cores from the tomatoes and add to a food processor or blender. Puree until smooth. Add tomato puree to a large bowl. You will have to do this in batches, a few tomatoes at a time.
Alternatively, you can use a food mill to process the tomatoes which will remove the skins and puree the tomatoes in one step.
In a large stockpot, heat extra-virgin olive oil over medium heat. Add onion and saute until tender. Add garlic and saute one minute longer.
Pour in tomato puree. Add salt and pepper. Stir until all is combined.
Bring the mixture to a simmer and cook for 2 or more hours until sauce reaches desired consistency. Add the tomato paste and dried herbs if you plan to use them as the sauce nears desired thickness.
Taste the sauce (Be careful, it is hot!) and add any additional seasoning you desire.
Remove the sauce and allow to cool. I like to prepare an ice bath in my sink and sit the stockpot in the sink to bring the sauce to room temperature quicker.
Once sauce is cool, ladle into freezer bags or containers and freeze. I personally like to chill the tomato sauce in the refrigerator until it is really cold before transferring it to the freezer. It seems to help prevent ice crystals from forming.
Tomato Sauce With Fresh Tomatoes https://www.dogwoodsanddandelions.com/how-to-dehydrate-tomato-sauce/