I love making bulk pasta sauce and storing it in my freezer until I need it. Years ago when I started shopping at Costco, I used to pass by the isle of #10 cans of diced tomatoes, tomato sauce, and tomato paste and wonder who would need those big cans. Then, I found a recipe using these items to make bulk pasta sauce. You can make 40 cups or 2 ½ gallons of pasta sauce for around $8. This is a huge savings from store bought pasta sauce! The recipe that I use is from one of my favorite cookbooks called Fix, Freeze, and Feast. It can be altered in any way your family likes.
Basic Red Sauce
1 (111-oz) can tomato paste halved
8 cups hot water
½ cup dried parsley
½ minced onion
¼ cup minced garlic (about 36 cloves)
¼ cup sugar
2 tablespoons salt
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried thyme
1 (106-oz) can tomato sauce
1 (102-oz) can diced tomatoes
Several one gallon and quart size freezer bags
-Freeze the other half of the tomato paste and use it next time
Mix tomato paste and hot water in a large stockpot until smooth. Stir in parsley, onion, garlic, sugar, salt, basil, oregano, and thyme. Add tomato sauce and diced tomatoes and mix well. DO NOT COOK. Measure the sauce into appropriate portions for immediate use. Divide remaining sauce evenly among freezer bags, seal, and label each bag with the amount of sauce inside and freeze.
*I put a chopping board on one of my freezer shelves and lay the bags flat to save space. If you do not use something hard and flat, the sauce will freeze through the shelf if you have a wire rack shelf.
Remove chopping board after the sauce is frozen.
Completely thaw one bag in the refrigerator.
Use in a recipe calling for tomato sauce, or simmer in a saucepan over medium-low heat for 20 minutes and pour over your favorite pasta.
To use in a meat sauce, brown and drain 1 pound lean ground beef for every 8 cups of sauce; add cooked beef to sauce and gently reheat.
This is a great frugal pasta sauce that is nice to have on hand for a quick meal!
A special thanks to Lindsay, one of the authors of Fix, Freeze, and Feast, for allowing us to share your great recipe!
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