Today’s nutrition, home-economics class is on what to do when you have too many tomatoes.. Home-made sauce? Canning?
We opted for sauce to be used in a grain-free spaghetti squash dinner..
Homemade Tomato Sauce
Author: Tina Ferris
Recipe Type: Sauce
- 4-5 pounds very ripe tomatoes
- 2 tbsp olive oil
- pinch of salt
- Bring a large stockpot of water to a boil.
- One by one, use tongs to place each tomato into the boiling water. Leave each tomato for about 30-45 seconds. Then, use tongs to remove each tomato and place immediately into an ice water bath in a large bowl.
- This is my favorite part. The skins of the tomatoes will crack and start to peel; all you have to do is simply peel the skins off completely. (You can save these skins to make your own hearty tomato paste!)
- Using a knife, quarter each of the tomatoes and cut away ant of the hard pieces.
- Now, it’s time to squeeze out the seeds and excess water. Place an empty bowl on your work surface and squeeze out the seeds and liquid. Place the drained tomatoes in a strainer and allow them to strain longer. Don’t worry if you don’t get every seed out. The point is not perfection; the point is rustic, homemade goodness.
- Heat the olive oil in a large skillet over high heat. Place the tomatoes in the skillet and bring to a boil.
- Bring the heat down to a simmer. There is no need to break apart the tomatoes. Over time, they will simmer down and break apart. Simmer for at least 45 minutes. You may simmer longer depending on your desired thickness. Less time results in a chunkier sauce whereas more time will result in a thinner one. At the end, finish it off with a pinch of organic sea salt and stir it in. Enjoy!