How To Make A Simple Tomato Sauce
This year I decided to make tomato sauce with the tomatoes I froze from the garden. I use a lot of tomato sauce in my cooking, and with the addition of different spices it’s easy to change the flavor to suite many dishes.
You can use either fresh or frozen tomatoes. I prefer frozen because they’re super easy to skin. Just plop them into hot water, and they practically peel themselves.
After soaking frozen tomatoes in warm-hot water for a minute, make a small slit in the skin and they’ll slide right off.
Cooking It Down
For this batch, I had enough to fill two 21-1/2-Quart Canners. I’m using these as my cooking pots because they’re the biggest thing I’ve got.
Cover the pots, and cook over medium heat until the tomatoes are swimming in water. Pour it off, and continue cooking down, pouring off the water to keep only an inch or so in the bottom of the pot. By draining the water out before smashing down the tomatoes, you reduce the cooking time significantly.
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