We have tomatoes – tons and tons of tomatoes. I’ve already canned salsa and chopped tomatoes. We’ve given them away to every one of our friends, neighbors, mail carrier, Fed Ex and UPS carrier….. We’ve eaten them at every meal for almost 6 weeks….. and still we have more tomatoes!
What a fun problem!
So now I’ve been making tomato sauce. I figured that some of you are probably already experts at canning tomatoes but may not know the extra step to turning it into sauce.
Drop them in cold water and the skins will just slip off.
Toss them in a blender.
Simmer them for several hours uncovered. (The longer they simmer, the thicker the sauce will become.) I just put them in my crockpot and left them all day. You will end up with about half of what you started with because so much of the water content boils away.
Then process them just like you do chopped tomatoes.
Now I have the thicker sauce for my meatloaf, spaghetti sauce and chili this winter.
Do you have tips for using the extra tomatoes from the garden?