In article >,
Bob Terwilliger > wrote:
>Charlotte wrote:
>
>> the no-cook sauce is a combination of raw tomatoes that have been sliced
>> and left to get acquainted with olive oil, garlic, and fresh basil. Fresh
>> soft goat cheese gets added to the hot pasta and mixing it all together
>> makes the sauce.
><snip>
>> I'm thinking "make up a bunch, fridge it for a day or so so it gets good
>> and garlicky, and then put it into pint jars and freeze". Goat cheese
>> added at time of consumption.
>>
>> I don't care if the texture gets a little off once thawed (I'm going to
>> be mixing it in pretty vigorously anyway), or the basil goes black, if it
>> still tastes GOOD LIKE SUMMER.
>>
>> Does anyone here have experience with this kind of thing, or have insights
>> into general processes? And, capers now or later?
>
>It should be good, and depending on how quickly it freezes, the basil might
>even stay green. To freeze it quickly, you might try ice-cube trays or
>pouring it into a flat pan and then scraping out the frozen stuff once it's
>frozen: The larger the surface area, the quicker it'll freeze.
>
>For long-term storage you'll want to remove as much air as possible. If
>you've got a Foodsaver you'll want to use it; otherwise put the frozen stuff
>into a ziploc bag, close it almost all the way, and then use a straw to suck
>out as much remaining air as possible.

Thanks, everyone, for your advice.

I'm getting around the leaf issue by whizzing the basil leaves with some
olive oil and the garlic; basically the tomatoes have been marinating in
a very loose pesto-like substance. The fridge smells great.

Gotta put them in the freezer today. Was thinking of packing them in the
widemouth freezer jars I got, but the baggie suggestion sounds good. I
don't have a food saver.

Charlotte
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