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In my post on getting recession-ready in the kitchen, I suggested that you could make good use of your freezer in order to "bank" meals. You can save time by making double batches of soups, stews, or pasta sauces. Meanwhile, you can save money by buying ingredients when they are on sale and then cooking them up.
A couple of people who commented on that post suggested buying in bulk. One person had the great idea of buying large quantities of meat and sharing the cost with a neighbour.
The trick to success is to have an organized freezer. Make sure you label your packages with the contents and the date you put it into the freezer. Most foods will last a couple of months in the freezer-any longer and they get freezer burn. Rotate the items in your freezer, so you aren't always taking out the most recent addition.Here is a classic recipe for tomato sauce. You can serve it straight up on pasta or use if for a base for other pasta sauce, or soups, or vegetable dishes. You can easily double or even triple this recipe for freezing.
Tomato Sauce
2 pounds fresh or 2 cups canned plum tomatoes
2/3 cup chopped carrot
2/3 cup chopped celery
2/3 cup chopped onion
Salt
1/4 tsp granulated sugar
1/2 cup olive oil
1. Cut tomatoes in half, lengthwise. Cook in a covered stockpot fo saucepan over medium heat for 10 minutes.
2. Add the carrot, celery, onion, 2 tsp salt and sugar, and cook at a steady simmer, uncovered, for 30 minutes.
3. Puree everything with an immersion blender, or food processor, and return to pan. Add the olive oil and cook at a steady simmer, uncovered, for 15 minutes more. Taste and correct for salt.
From The Classic Italian Cook Book by Marcella Hazen (1976, Ballentine Books)
Vanessa's photo from her blog Green as a Thistle. I admit to having a freezer that looks like this. It's even my brand of gin.
Difficulty level: Easy
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