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Thought those were cherry tomatoes. Good lord are you going to have a lot of ridiculously delicious sauce. Anyone have any tips on storage? When freezing, I notice that most herbs lose their potency, including garlic. I haven’t attempted to can tomato sauce before, but canning tomatoes has been a decent option for extending the length of freshness.
Never had that kind of issue with freezing, but canning would be quite shelf stable, and heating wouldn't be a detriment to the contents.
For years now I have just Frozen the tomatoes and then defrosted them all at once but it was time to do canning. I've noticed zero changes in taste.
16 comments