Fresh Tomato Pasta Sauce

I'm at that time of year when I seem to gather a bowlful of tomatoes every time I head to the garden. This year has been a little bit different, though, because our large tomatoes really didn't do all that well. I probably harvested fewer than 10 full size tomatoes this entire summer. Our grape and cherry tomatoes, though? They did great! I really don't know why this is. We did get a blight that affected our plants, but the smaller tomatoes seemed to produce fruit despite that. At any rate, we have lots of grape and cherry tomatoes this year, and I am not complaining. We LOVE to snack on little tomatoes. So yummy. But, there comes a point when you have more than you need for snacking...and that is where this recipe comes in. One way we like to use our extra tomatoes is by making a savory pasta sauce. It is great fresh, and it freezes well, so you can enjoy it during the cold months of winter.

Recipe Notes:

I made this pasta sauce using cut up grape and cherry tomatoes. If you are using chunked large tomatoes, the cooking time may vary. I also did not peel my cherry and grape tomatoes, but if you are using full-size tomatoes, you may prefer to peel them first.

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• I like to use freezer containers that have screw-on lids when I freeze pasta sauce. I am sure snap-on lids would work fine too, but I feel better with the screw on lids. You never know when a container may tip in the freezer while still freezing. A popped off pasta sauce lid could lead to quite a mess to clean up!

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You may enjoy these additional garden recipes!

• Garden Salsa Recipe

• Citrusy Cucumber Tomato Salad

• Quick Green Bean and Tomato Salad

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