One thing I like to have on hand in my pantry is home canned tomato sauce. I leave it plain so that I can season it according to the recipe I am making. Some recipes or methods for making sauce require scoring the tomato, blanching, then peeling the skin to make a smooth sauce.
This seemed way too time consuming for me. I figured out a very easy way of making sauce which saves time and eliminates the extra steps from the process.
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Things You Need:
How Make The Sauce
Once you have harvested your tomatoes, take out the core, cut them into chunks, and place them in a crockpot or roaster. Cook for several hours.
Puree in a high speed blender until smooth.
Pour the tomato sauce into a crockpot or roaster. Place lid on so that steam can be released and simmer for several hours allowing the sauce to thicken.
Notice the difference in the tomato sauce in the pictures below. In the first picture, the tomato sauce is light in color and a thin consistency. After several hours the tomato sauce has deepened in color, has a richer tomato flavor, and has thickened considerably.
After simmering for several hours you can use it immediately, preserve it by canning, or freezing the sauce for future use. Do you have any time saving tips for making tomato sauce?