Tomato Sauce Dilemma (grilled, frozen, noodles, salt)

[BagongBuhay]

I have 3 different tomato plants which are all bearing fruit...one is a cherry, one is a Roma, and one which for lack of the right tag is one of those my hubby calls a beefsteak tomato...huge round ones. I would like to make tomato sauce, slow cooked, but I'm not sure I have enough to make a batch to go on top of noodles and serve 4. Right now I have picked about 10 Romas and a couple of cherries, and one of the biggies. There are 3 or 4 of the big ones waiting to ripen a little bit on the plant. My question is, can I start to process whatever I have (as in blanch, seed and chop) and then freeze the batch while waiting for the rest to ripen? I was planning on waiting another day or so before picking another 4-5 off the bush, do the same blanch/seed/chop and then mix with the earlier batch I froze and then slow cook it together? I don't want to lose the ripe ones now but I want to make as much of what I can and would like to wait for the rest to ripen.

[CoastalMaine]

Yes Bibit, you can do that. I think Roma's make the best sauce. The cherries I have used for salsas with great success.

[LaceyEx]

The cherries you can make a nice fresh sauce by sauting some sliced garlic in olive oil, add the cherrys, salt/pepper and basil at the end-nice summer sauce for pasta.

[Leilani Vasquez]

Agreed that Romas make the best sauce.

The cherry tomatoes are good for making "relishes" to compliment food....especially grilled food.

[BagongBuhay]

Thanks all! One batch frozen and waiting for the rest to ripen. I did harvest a total of 15 yesterday of various types. But hubby wants me to make chunky salsa out of them and wait for the ones on the plant to ripen for sauce. He loves it when I make fresh salsa, and even when he gets severe heartburn from the serrano peppers, he waits like a kid while I'm chopping them. They barely get a chance to cool and soak in the fridge before he's there scooping them up with the chips!