How to make tomato sauce with frozen tomatoes

Pull out whole frozen tomatoes from the freezer.

Remove green stems from the tomatoes, using warm water if necessary to help detach stubborn stems.

Stuff the tomatoes into a 5 quart stock pot, ensuring the lid can still fit on top.

Place the stock pot on the stove and cook the tomatoes down for about 30 minutes, stirring occasionally to prevent sticking and burning.

Check the tomatoes; they are ready when they are soft and burst when pressed with a stirring spoon.

Let the cooked tomatoes cool slightly before transferring them to a kitchen blender.

Puree the tomatoes in the blender until smooth, filling the blender about 2/3 full and blending for about 30 seconds or until no peels are visible.

Transfer the pureed tomatoes back into another stock pot.

Simmer the pureed tomato sauce for about an hour, stirring often to prevent burning, until desired consistency is reached.

Add in oregano, paprika, and garlic to the sauce and simmer until the garlic is soft.

Equipment Needed

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