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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