Is it just me or do you feel the need to hoard tomatoes this time of year? I buy as many as I can possibly afford, eat them as much as I can and make tomato sauce out of the rest. I don’t add spices or anything, I just make sauce and add spices for pizza or marinara later. Usually I just have too many tomatoes to get through to be fussy. This is definitely a process that you can start and let it simmer while you go about your day.
First, drop the tomatoes in to boiling water for about 2-3 minutes. Once the skins start to split, remove the tomatoes, let cool, and remove the skins. I am not certain this is necessary, but I do it because I don’t want skins in my sauce.
Put the skinned tomatoes in a large stock pot and mash them a bit. Turn the heat on to medium high and bring to a simmer. Let them cook, mashing every so often, for about 2-3 hours.
Next, use an immersion blender to puree the tomatoes or transfer the cooked tomatoes to a blender in batches and puree until smooth. Let the sauce cool and divide into 1 and 2 cup servings in freezer bags. In general, 1 pound of tomatoes will equal 1 cup of sauce.
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I love it. I like to see so many people doing the same thing, as I am going back to learning how to do things. Why depend on grocery stores for everything. I love to can, make things with my hands, which I have been doing it for years. But I had stop for a while now i am back. Things are getting to expensive. So we the little people need help!!! We live from pay check to pay check. So thank you for putting helpful things in the internet. I for one will follow you . Thanks for the cream of mushroom recipe plan to make it.
Twitter: thegabels
says:
Thank you for your kind comments, Silvia! I really appreciate it and am glad that you are finding my site helpful! That is my ultimate goal — to help people learn to make it themselves!
I have made homemade tomato sauce for canning before and it took like 8-10 hours of stirring. I thought I would die. It was sooo good, though.
There is nothing like homemade!
Dawn
http://www.cheapisthenewclassy.com
SFE
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Twitter: thegabels
says:
8-10 hours of stirring! Yikes! I think this would actually work in a slow cooker, too. And yes, it does taste so much better!
Awesome! I have so many tomatoes and I was looking for an easy way to freeze them so that I could use them in the winter when my plants stop producing. We have such mild weather here in Calif. that I get tomatoes till the late fall! SFE
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