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Tomato Sauce for the Freezer


6 to 8 medium-sized fresh Big Beef Plus tomatoes
2 tablespoons extra virgin olive oil
1 large yellow onion
4 cloves of garlic, minced
½ cup of good quality dry red wine (optional)
½ cup of beef stock
2 tablespoons of fresh basil
1 tablespoon of fresh rosemary
1 tablespoon of fresh oregano
1 teaspoon of fresh thyme
½ teaspoon of kosher salt
¼ teaspoon of cracked black pepper
2 tablespoons of tomato paste


  1. Preheat the oven to 450 degrees.
  2. Cut the tomatoes into half and place cut side down on a baking sheet lined with a silicone mat or parchment paper.
  3. Roast for 10-15 minutes. Remove and allow to cool slightly and use tongs to peel the outside skins.
  4. Crush the tomatoes well.
  5. While the tomatoes are roasting, heat the olive oil in a skillet over medium heat. Cook the onions until translucent, about 5 minutes. Add the diced garlic and cook another minute.
  6. Chop all the herbs together. Pour the wine and stock into the onion mixture, still well and add the spices. Cook over medium heat until the liquid has cooked down to about half.
  7. Add the roasted tomatoes, making sure that any really big chunks are chopped up.
  8. Add the tomato paste and stir to blend well.
  9. Simmer over a low heat for about 2 hours.
  10. Freeze the sauce: Let the sauce cool completely. Pour into freezer-safe containers or heavy-duty freezer bags. Label well with date and contents, then transfer to the freezer. The sauce will last 6 months, or longer if you use a deep freeze.