- 1). Cut a small "X" on the bottom of each tomato with a paring knife. This makes the tomatoes easier to peel.
- 2). Heat a large pot of water to boiling.
- 3). Place the tomatoes in the boiling water, working in batches. Keep the tomatoes submerged for 30 seconds, then immediately plunge them into a large bowl of ice water. Set the tomatoes aside on a platter while you blanch the remaining batches.
- 4). Peel the skins off the tomatoes by pulling the flaps created by the "X." Cut the tomatoes in half with the paring knife and scrape out the seeds. Discard any juice that drips off as you scrape the seeds.
- 5). Place batches of tomatoes in a colander and gently shake to remove excess juices and water. Transfer the tomatoes from the colander to a large pot until all the tomatoes are in the pot.
- 6). Add seasoning to the pot based on your preferences. You may use a commercial tomato sauce seasoning mix or customize your own ingredients. The "Ball Blue Book Guide to Preserving" recommends the following seasonings: chopped onions and minced garlic sauteed in olive oil, oregano, black pepper, sugar, salt and crushed red pepper. Add bottled lemon juice if you are canning your sauce.
- 7). Heat the ingredients, stirring frequently with a wooden spoon until the sauce reaches a boil.
- 8). Serve immediately or preserve the sauce by ladling it into pint jars and processing in boiling water or a pressure canner. You may also ladle the cooled sauce into freezer-safe storage bags for future use.
Subscribe to our newsletter
Sign up here to get the latest news, updates and special offers delivered directly to your inbox.
You can unsubscribe at any time
Prev Post