Hi, everyone. I wanted to share my experiment with all of you. I wanted to see if I could make my own tomato sauce and I am happy with the result.
First, you should pick tomatoes that are good for slicing with a good amount of meat on them. You’ll want to take the core out and take off the skin.
The way I took the skin off was to have two pots on the stove. One, you bring to a hard boil. The other you can have cool water. Put the coreless tomatoes in the boiling water until you see the skin split and begin to fall off. Lift it out of the water and place in the cool water.
Suggestion: Don’t drop the tomatoes into the boiling water, you will BURN yourself.
Once you have let the tomatoes cool in the water, you can take them out and they will slide off really easily.
Next, you’ll want to cut the tomatoes into larger slices and put them in a crock pot at 250 degrees. You’ll want to heat them and check on them every two hours or so. Use a ladle to take the juice out and set aside. Do this until about three or so hours have passed or until the tomatoes no longer seep liquid.
Once you’ve taken all the liquid out and saved for juice, turn off the crock pot and let it cool for about 15-20 minutes. Then, either use an emerging blender or put the tomatoes in a blender and blend it all together. I recommend using 1 tsp of salt for 5 tomatoes. Voila! You have sauce and you can either eat it or can it.
If you plan on using the juice, I recommend straining out the seeds and excess meat. Put in a jar and can or save in your refrigerator. I plan to use mine in a stew.
I used 5 tomatoes and it yielded nearly 1 pint of sauce and 4.07oz of juice.
You can add whatever spices you would like to your sauce depending on what you plan to use it for.
Thank you to Sara from Living Traditions Homestead where I got the recipe. I’ve learned so much from watching their YouTube channel. 🙂