Tomato Sauce

Do you have a million tomatoes from your first try garden this year? I did! I used a tomato or two every day for a month and I still had a kojillion left to make a sauce with. Here's what I did.


Have a pot of water on the stove boiling. place a strainer on a plate nearby. Put about 5 tomatoes at a time into the water for about a minute. Then fish them out with a slotted spoon and place them in the strainer, and move on to the next batch. Blanch all the tomatoes this way. The skin will crack and become loose. Run them under cold water so you can handle them.

Pull off all the skins and place the whole rest of the tomato in an empty pot. I didn't crush or smash them or anything and in about 30 in of simmering, I had this:

I added some dried oregano, salt, and around 5 cloves of (fresh) minced garlic. Let it simmer on a very low boil for a couple hours, stirring occasionally.

These jars hold 5 cups each.mmmmmmmmmmmm The taste is JUST amazing. Sweet, but MEATY, with a high umami factor. Very complex flavor!