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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Black King Pasta Sauce

One of the types of tomatoes we planted this year is a variety called Black King tomatoes.  They ripen to a deep purple color and have a unique and complex taste.  We decided to use a bunch of them to make some pasta sauce.  Excepting the basil leaves (which we got at the most recent food swap) everything in the sauce is from our garden.

Black King Pasta Sauce

5-6 black king tomatoes

1 green bell pepper

1/2 of one red cayenne pepper

2-3 green onion lengths

a few leaves fresh basil

Chop everything coarsely and put in a large pot.  Heat over medium heat and semi crush the tomatoes.  I used a potato masher but you could also just use the back of a spoon.  How much you crush it is the difference between chunky and thinner sauce.  Cooking it longer will make a thinner sauce too.  I made the sauce a few days in advance and stored it in a recycled store pasta sauce jar in the fridge.

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We poured it over whole wheat pasta and topped with parmesan cheese.  It was good.  It convinced the hero that he wanted to grow black king tomatoes again next year.

Do you grow any unique tomato varieties?