How To Make Frozen Tomato Sauce?

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There is a ton of information available on storing tomatoes. Some swear they won’t ever put their lovely summer antiques in the refrigerator, but what about the freezer?

As long as you adhere to a few rules and are aware of when and how to utilize frozen tomatoes, the freezer is a surprise secret to the simplest long-term storage for whole, ripe tomatoes.

A Little Prep Goes a Long Way

Before freezing entire tomatoes, wash, dry, and remove the core. The finest tomatoes for freezing are medium to large in size, and ripe but not overripe.

Make a small clearing in your freezer so the tomatoes can freeze flat. However, as long as the tomatoes don’t touch, any freezer-safe container will work. I prefer to keep my tomatoes in zip-top freezer bags (and freeze together as a result.)

Thawing and Using Frozen Tomatoes

Tomatoes can be frozen and kept for up to six months if they are kept in an airtight container. Peeling must be done 30 minutes after thawing at room temperature. In addition to being thoroughly thawed, chopped, and added to soups, stews, and sauces, frozen tomatoes can also be grated for a quick pasta sauce. The texture of the tomatoes will change after freezing and thawing, making them unpalatable when eaten raw.

Wash the tomatoes, then rinse and pat them dry. (Photo by Christine Han)

Is homemade tomato sauce safe to freeze?

Place the tomatoes and water in a big pot or Dutch oven. The tomatoes should be covered with a large piece of folded parchment paper that has been dampened with cold water and opened. To prevent the tomatoes from adhering to the bottom, shake the pot occasionally while cooking for 30 minutes with the lid on.

TESTER TIP: Keep the lid on while cooking. You don’t want any of that priceless heat or moisture to escape while the tomatoes are cooking under the steam.

Working in two or three batches if required, add the softened tomatoes to a food processor or mill and grind until smooth. If a food processor is being used, filter the pure and throw away the skins and seeds.

In a pot, combine the strained tomatoes with the oil, shallots, garlic, and herbs. When the mixture has been reduced to approximately 12 cups, bring to a boil, then lower the heat and simmer for 40 to 50 minutes.

Taste the sauce and adjust the seasoning with salt, pepper, and, if preferred, sugar. Either use right away or freeze for later.

Let the tomato sauce come to room temperature before freezing. Divide it between six 1-quart freezer bags. About 2 cups of sauce will be included in each bag, making them only halfway filled. Place the bag in the freezer on its side for at least an hour to become solid. Then, to save room in your deep freezer, stack the flat bags of frozen sauce on top of each other like books on a shelf.

To defrost, submerge the frozen sauce bags entirely in a bowl of ice water for 1 1/2 hours to partially thaw them. Alternately, spread the tomato sauce packets out on a plate and defrost them in the fridge for about four hours. The sauce doesn’t have to defrost all the way before you reheat it.

When ready to serve, put the thawed sauce in a pot, bring to a boil, lower the heat, and simmer for 5 to 10 minutes, or until well reheated. Continue to simmer until reduced if a richer sauce is preferred.

I want to prepare spaghetti sauce later, but can I freeze tomatoes?

Remove the cone-shaped stem/core from the tomatoes’ tops with a sharp knife. Each tomato should have a line cut into it just deep enough to split the skin, running from one side of the circle where the core was removed all the way down to the other.

Get ready a sizable pot of boiling water and a sizable dish of ice water. The tomatoes should be added to the boiling water in batches and every two minutes. Transfer the tomatoes to the ice water with a large slotted spoon, and then give them a minute to rest there.

Place the frozen tomatoes in big, sealable bags. Up to a year can pass while the tomatoes are frozen.


  • When tomatoes are prepared for freezing, they should be dark red, tender to the touch, but not squishy.
  • Any variety of tomato works great frozen! The possibilities are endless with roma, cherry, grape, San Marzano, and beefsteak! The amount of juice and sweetness offered by each type will vary, and this will be reflected in the sauce or other final product.

How should frozen tomatoes be thawed for sauce?

When completely dry, arrange the tomatoes in a single layer on one or more baking sheets that will fit inside your freezer. Don’t completely fill the tray; the idea is to have as little contact between them as possible. (Don’t fuss with it too much right now; they’ll roll around when you put the tray in the freezer. Once the tray is frozen, reposition them.)

Tomatoes won’t clump and stick together once they’re transferred to their final storage container or bag if they’ve been separately frozen first. Then, you may quickly remove a small number of frozen tomatoes as needed in the future.

The tomatoes should now be completely frozen. It might take a while. I frequently let them sit overnight.

Gather and add the frozen tomatoes to the container for long-term preservation. Any container that fits in a freezer and is reasonably airtight will work. Although freezer ziplock bags also work, we prefer to store our frozen tomatoes in large reusable silicone food storage bags. Or, if you have a vacuum sealer, use it! They are less prone to experience freezer burn the less air there is inside the container.

We don’t want the tomatoes to defrost at all during the procedure, so move them from the trays to the bags as quickly as you can! For long-term storage, put them back in the freezer. Although frozen tomatoes can be stored for up to a year, the best quality will be achieved if they are utilized within six months.

There are many alternatives when it comes to using your frozen tomatoes! Basically, you can substitute them for canned tomatoes in any recipe that asks for cooking tomatoes. They might not require any prior defrosting. You can add the frozen tomatoes whole or even grated, depending on the recipe and the specified technique, to the soup or sauce you’re cooking.

You can either thaw frozen tomatoes under hot water, in the refrigerator overnight, or at ambient temperature for about an hour.

The simplicity of peeling frozen tomatoes is one of their best qualities. The skins ought to easily come off once they’ve defrosted. If they don’t, use a knife to cut a tiny incision in the skin to ease them off. When making blended soups or roasted tomato sauce, we frequently leave the tomato skins on because they are packed with flavor and nutrients. The skins from peeled tomatoes can be saved and dried to make tomato powder.

Overall, freezing tomatoes is a quick and simple technique to preserve a large quantity of fresh tomatoes. I sincerely hope these suggestions were helpful. Feel free to share this article and contact me if you have any questions. Thank you for watching, and enjoy your tomatoes!

How can frozen tomatoes be made into tomato puree?

Our preferred technique is using canned tomatoes to make tomato puree. Many of the tasks, including peeling, had already been completed. You can finish making your puree in a matter of seconds!

  • Choose whole canned tomatoes that have either been home- or store-canned from premium San Marzano tomatoes.
  • Drain the tomatoes and save the can’s liquid in a glass measuring cup.
  • Use a knife or your finger to make a hole in each tomato, and then carefully squeeze the majority of the liquid into the glass measuring cup.
  • Add the drained tomatoes to the blender’s carafe and process on medium-high until extremely smooth. If necessary, add some of the reserved liquid to customize the consistency’s thickness.

Wholefully Protip

Did you store tomatoes in the freezer to use throughout the winter? No worries, frozen tomatoes can also be used to produce tomato puree. Simply defrost them completely, peel them (they should come easily off), core them, and then proceed as directed in the instructions for canned tomatoes beginning at step #2.

Can I freeze mason jars of my own homemade tomato sauce?

Anything that is in a mason jar can be frozen. You can, indeed! Mason jars are ideal for soups, jams, sauces, stocks, and even leftovers and are fantastic for saving room in your freezer.

What is the shelf life of homemade tomato sauce in the freezer?

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It is simple and affordable to increase the yield if you plan to manufacture your own sauces, whether they are barbeque, classic marinara, or something else. Fortunately, freezing sauces is a simple process. The majority of sauces, including tomato-based sauces, meat sauces, and even bechamel and creamy alfredo sauces, freeze nicely. One of the simplest ways to preserve freshly produced sauces in your kitchen is to freeze them. Determine specifics like how long your sauce will survive, how to avoid freezer burn, and the best way for thawing before you fill your freezer with Sunday gravy. If you want to freeze sauces safely and effectively, whether you are meal planning or just trying to preserve leftover sauces, follow these guidelines.

Best Practices for Storing and Freezing

Once your sauce is prepared, the first thing to do is to securely cool it. An already-prepared sauce that is room temperature can be put into storage right away, but a hot or warm sauce should never be put straight into the freezer since you run the danger of boosting the freezer’s internal temperature. According to food safety regulations, food should be cooled to an interior temperature of 120 to 70 degrees Fahrenheit within the first two hours, and 70 to 45 degrees Fahrenheit within the first four. Simply let your sauce out at room temperature for up to two hours, then put it in the refrigerator to cool. The alternative is to put the sauce in a container and then submerge the whole thing in a big bowl of ice water. To hasten the cooling process, stir the sauce every now and then. Your sauces can then be properly stored and frozen once they have cooled.

Selecting the right kind and size of container is the next step. Avoid storing sauces or any other food products in glass containers because they may break if the food inside expands during freezing. Use freezer bags, Tupperware, or plastic containers as an alternative. Instead of freezing large batches, portion your sauces according to how you will use them once they have thawed. If you only need a little sauce, pour it into an ice cube tray or snack-size freezer bags. This will not only save waste and free up room in your freezer, but it will also make reheating individual servings much simpler. Simply remove as much surplus air as you can, or choose a container that is so compact that there is little room for air to flow, to prevent freezer burn.

How Long Will Sauce Last in the Freezer?

In your refrigerator, homemade sauces will normally remain fresh for 3 to 4 days. These same sauces can be safely frozen and kept for up to 6 months. It’s crucial to remember that after six months, your sauces may still be safe to eat, but the flavors may have changed and you run a higher risk of freezer burn.

How to Defrost Sauces?

The best way to defrost sauces is to let them slowly defrost in the fridge. It takes some time, but it will guarantee that the temperature of your meal is safe. Put the sauce container in a big bowl in your sink for a quicker solution. To thaw the container, pour cold water over it. Note: This approach should not be used with hot water as it may cause the meal to become unsafely hot.

It’s also crucial to remember that different sauces will thaw differently from one another. For instance, a cheese- or cream-based sauce like bechamel may split or break once it has thawed. When reheating, simply whisk the sauce again to make sure it is not broken. In order to lower the danger of foodborne germs, it is preferable to defrost meat-containing sauces in the refrigerator before reheating them to at least 165 degrees F.

Although emulsified sauces, such as mayonnaise or homemade vinaigrette, can be frozen with outstanding thawing outcomes, they shouldn’t be since it’s practically hard to thaw them correctly and restore the sauce to its original texture and flavor.

How do I store pasta sauce?

The harvest of tomatoes signifies the end of summer in Italy. Families in rural areas, particularly in the south of the nation, take a few days to make passata from their plentiful pomodori before storing it in repurposed glass bottles that have been sterilized. You can follow suit! If you don’t have extra glass bottles, you can use any other airtight container; any Tupperware that can be sealed will do. All you need to do is place the sauce in the refrigerator once it has been sealed up. This method of storing sauces allows for four to five days of storage in the refrigerator.

So, can I freeze pasta sauce?

Sauce for pasta can be frozen. Your sauce can be frozen in a bag or container to preserve its natural flavor for up to six months. Simply remove it from the freezer and let it sit at room temperature for a few hours to thaw before using it again. Simply combine with your preferred fresh, cooked pasta after fully defrosting.

All of our fresh pasta and sauces can be frozen in their original container, as we previously said. We applaud your resolve if you can hold off on treating yourself to one of our pasta meals! One taste is all it takes to transfer you to the humming viali of Bologna or the rustic food of Tuscany, whether you defrost it a week or a month after your order is delivered.

Are some pasta sauces better than others for storing?

In general, tomato-based sauces used in meals like spaghetti alla puttanesca keep their freshness for a longer period of time. This occurs as a result of the tomatoes’ inherent preservative, acidity, working as a preservative. Contrarily, dairy-based treats like a rich carbonara are best consumed immediately. Although they can be kept in the refrigerator for a few days, their texture and flavor will gradually deteriorate. Choose a sauce that stores well if you intend to make a large quantity of it so that you can use it later.

How do I know my sauce has gone bad?

Cavolo! You’ve managed to resist giving in to the allure of freshly prepared pasta smothered in a delectable sauce? Prior to combining with pasta, it is best to check.

The majority of sauces made without preservatives tend to lose the vibrancy of the colors created by fresh ingredients and sometimes emit a sour odor (not dissimilar to the forgotten jar at the back of your fridge). Remember that a good butter sauce goes well with almost all types of pasta if you find yourself in a dire need of a quick fix of pasta. Go to your refrigerator, melt some butter, and sprinkle some freshly cracked pepper or your favorite herb on top. Enjoy the dinner that you saved!