Our tomato plants are suddenly producing lots of tomatoes. They have been doing ok so far, but now I get lots of tomatoes almost every day – far more than the two of us can or should consume.
And so, with my newly discovered canning skills I decided to make and can tomato sauce. I scoured several recipes and was not particularly happy with any of them…all of them called for peeling and taking the seeds out of the tomatoes. I am not a food expert, but have I not read/heard/been told all my life that most of the nutrients are in the peels of any give fruit and/or vegetable? Never mind that peeling is a multi step, very time consuming process!
My version, does include some peeling, but there is removing of seeds involved. It is a very basic recipe that can be varied to accommodate one’s personal tastes:
The quantities in this recipe have been kept intentionally vague; the tomatoes you see pictured above produced 1 (qt) jar of tomato sauce.
A bunch of tomatoes (lots of them!)
1-2 onions (chopped fine)
2-3 Tbsp olive oil
2-4 cloves of garlic
Plenty of salt, pepper
Oregano or Basil
Fill a medium sized saucepan with enough water to cover any one of the tomatoes. Cut a small X into the bottom side of each tomato and place it into the boiling water for no longer than 15 or 20 seconds. Work in batches of three tomatoes at a time. Take the tomatoes out of the boiling water and place in a prepared bowl, filled with water and ice. Once they are cool (which only takes a few seconds) immediately take them out of the water. Gently pull the peel of the tomato. Peel approximately half of your tomatoes. Chop coarsely.
Quarter the other half of your tomatoes and place in a food processor. Pulse until the tomatoes and peels are liquified.
Heat the oil in a pot and saute the onions and garlic. Add your tomatoes (both chopped and liquified) to your pot, let them heat up and then turn the heat down to a simmer. Add oregano (or basil) and season with salt and pepper. Be careful when you season, as the sauce will reduce and thicken. As the sauce thickens, the seasoning will intensify…
Let the sauce simmer for several hours (depending on the amount of tomatoes you started with). Let it reduce by 1/3 to 1/2.
Place in jars and either keep in your refrigerator, or use your favorite method to can (if canned then it does not have to be refrigerated).