So I went to Recipezaar again, and found a simple recipe for fresh tomato sauce.
I always thought I'd have to put the tomatoes in a boiling pot of water for a minute to peel them. But I looked around online and found a new tip that saved me from that soggy, hot mess.
Run the blunt edge of a paring knife over the tomato (like you're peeling an apple). You'll notice that the skin gets a bit darker, and it gets wrinkly. When you core the tomato, you just pull the skin off with your fingers - it's that easy! If necessary, use the knife for any stubborn pieces of skin. Here's a pic of the peeled tomatoes.
The Mister gives this sauce a BIG thumbs up; personally, I think it's a wee bit sweet - I'd decrease the sugar a bit. But then again, maybe I didn't have exactly the amount of tomatoes required.
I did NOT can the sauce. I put it in quart freezer bags, and logically, put them in the freezer.
Homemade Fresh Tomato Sauce
4 1/2 lbs ripe tomatoes, peeled, stem ends and cores removed, coarsely chopped 3 medium onions, very finely chopped 1 cup white vinegar 2 garlic cloves, minced 4 bay leaves 2 teaspoons dried basil 2 teaspoons dried oregano 2 teaspoons table salt 1/2 teaspoon pepper 1/2 teaspoon ground allspice 1 cup granulated sugar
- Combine all ingredients in large saucepan. Bring to a boil on medium high, stirring often. Simmer, uncovered, for 1 1/2 to 2 hours, stirring occasionally, until thickened to desired sauce consistency.
- Add more salt if needed.
- Pour into hot sterilized pint jars to within 1/2 inch from top.
- Place sterilized metal lids on jars and screw metal bands on securely.
- For added assurance against spoilage, you may choose to process in a boiling water bath for 35 minutes.
- If you would rather, this may be cooled, poured into containers leaving 1 inch head space and frozen. Makes 3 1/2 pints.
- MEATY SPAGHETTI SAUCE: Brown 2 1/4 pounds lean ground beef. Add to Tomato Sauce. Stir. Freeze in 2 cups containers.