Freezer Pasta Sauce

I have posted a similar recipe to this in the past, but made it on a large scale this time in order to freeze it for the winter.  It was great because I got to use all the fresh veggies from my Farmer's Market journey. This made enough pasta sauce for at least 4 meals for the two of us.  It will be nice to dig this out during the winter months when we need a hot meal and don't feel like cooking.  It also helps us towards our goal of eating organic, fresh food. 

Ingredients:
8 cups tomatoes, cut into chunks
9 T olive oil
1 entire head of garlic
2 cups of pearl onions, chopped
sea salt and pepper to taste

Start by washing and cutting the tomatoes into chunks.  I like to cut them into quarters, which makes it easier to cook. 

 Break your head of garlic into the individual cloves, and remove the skins.

 Place the olive oil into a large, deep skillet on medium heat.  Use a garlic press to insert the garlic into the hot oil.  I like to use a wooden spatula to stir the garlic frequently to prevent it from burning. Cook garlic for about 2-3 minutes until fragrant.

 While the garlic is cooking, cut pearl onions into slices then chop with a large knife.  You don't want the pieces too big. 

 Add the tomatoes, onions, salt, and pepper to the skillet.  Cook for about 15-20 minutes, stirring frequently.  The tomatoes will begin to break down.  As that happens begin using a fork or a potato masher to break the tomatoes apart.  Keep cooking for about another 5 minutes until the tomatoes are completely mashed and mixed in. 



Freeze sauce in manageable portions by using an ice cube tray.  I also put a larger portion in a freezer safe Tupperware container for later this winter.  Come on over for a pot luck/game night and maybe you'll get to try it out!