Whoever it was, you are a genius!
No more messy kitchen from straining tomatoes or hours and hours of simmering the puree down to thicken.
I use this method for pasta sauce, pizza sauce or just plain tomato sauce.
Method:
Wash and then quarter the tomatoes with the top core removed. Put them on a cookie sheet skin side up. Bake at 425 for 30-45 min. When skins are peeling and dark remove from oven. Then puree it in batches in the blender, seeds and skin.
Next put the puree in a roasting pan(or crockpot or stove top); add lemon juice, salt and spices and let it cook down to the desired thickness.
I made pizza sauce this morning and wanted it really thick so it cooked for a few hours.
The recipe I used is the one from the Ball Book for Pizza Sauce.
I’m so excited to now have an easy way to use tomatoes
tomatoes for sauce
