Tomato Sauce

Homemade tomato sauce really enhances any recipe its used for. Although these aren’t my daughter’s tomatoes (@foghinofarm), I have to make due with what I have at the ready. If you have a farmer’s market near you, do yourself a favor and visit it; you’ll not only be helping a farmer or market gardener, but you’ll have an amazing end result.

Small Batch Tomato Sauce

  • 6 lbs tomatoes
  • 2 T kosher salt

Bring a large stockpot filled with water and salt to a boil; while waiting, wash and core tomatoes. On bottom of tomatoes, cut a cross-shape

When water has come to a boil, gently drop a few tomatoes at a time, for about a minute; remove and set aside on a baking sheet to cool slightly while finishing the rest of the batch. Carefully (they can be molten!!) peel from the cross side

Discard water, cut (or not) tomatoes, add kosher salt (or not) and simmer away. Depending on how much water your tomatoes contain, cooking time may vary from 30 minutes to 90 minutes.

Tomatoes will continue to break down . You can either process and can your tomatoes or use in your next recipe; these are going in my homemade sauce for the inaugural pizza firing at Mountain Home AFB, Part II.

May your tomatoes be tasty, your table be surrounded by those you love and your bellies full of delectable goodness.


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