Frozen Sheets of Pasta Sauce

We’ve had lots of tomatoes (the ones that survived the carnage) and they all come at the same time.  They’re pretty much done for the season, but we’re just finishing up processing everything.  So in addition to canning some for later use, I made a ton of pasta sauce to freeze.  I would’ve canned it but I couldn’t resist using my own recipe, not a tested, canning-approved recipe.

I used a similar recipe to the black king pasta sauce but with a mix of all the different types of tomatoes.  Mainly black kings, early girls, and beefsteak.  I also threw in a few banana peppers.

Then I poured 2 cups each into freezer bags and froze them flat.  Freezing them flat makes them take up less room in the freezer and I figured about 2 cups will be a good amount for a meal for my little family.

I figure when we actually eat these sauces, we can toss in any vegetables we have on hand.  Eggplant, carrots, mushrooms (fine, not actually a vegetable), squash, beans, corn (yea, a grain), and whatever else we have.  I’d even give something like boiled spinach a try mixed with the pasta and sauce.  We could also throw in leftover meat of practically any kind.  Pasta sauce as a leftover catch-all.

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