Mrs. Readsalot Posted July 29, 2008 Share Posted July 29, 2008 I have been making tomato sauce for years. I love the way it tastes but hate peeling the tomatoes it is messy, hot and a pain. So the other day I decided to throw a bunch of tomatoes, skins and all, in the blender(I did take the tops off). I also threw in an onion, a can of paste, seasonings to taste, and 2 Italian sausages. Then I put it all in a stew pot and let it cook down for 6 hours or so. Dh said it was the best sauce I had ever made (you have to love that guy) I am making another batch today(today I have also put in some red wine and a few sun dried tomatoes). I did about two blenders full worth of sauce. Quote Link to comment Share on other sites More sharing options...
OH Kim Posted July 29, 2008 Share Posted July 29, 2008 Clever. I might try that. Do you can or freeze your sauce? Quote Link to comment Share on other sites More sharing options...
Mrs. Readsalot Posted July 29, 2008 Author Share Posted July 29, 2008 First I let it cool in a glass container on the counter then in the frig. Then I pack it in quart freezer bags and stack them flat in the freezer. I usually have enough sauce for all winter. Quote Link to comment Share on other sites More sharing options...
MelissaM Posted July 29, 2008 Share Posted July 29, 2008 Brilliant. Dh claims he hates unpeeled tomatoes but maybe your way he won't be able to tell. Quote Link to comment Share on other sites More sharing options...
Mrs. Readsalot Posted July 29, 2008 Author Share Posted July 29, 2008 You really cannot see the skins. Also, since most fruits and vegies carry more of their vitamins under or in the skins I figure this sauce may even be better for you. Also it is a lot of fun throwing the tomatoes in the blender, at least my ds thought so. Quote Link to comment Share on other sites More sharing options...
Guest Virginia Dawn Posted July 29, 2008 Share Posted July 29, 2008 Ooh thank you! I have dozens of tomatoes, and I was dreading peeling them. Quote Link to comment Share on other sites More sharing options...
cindyinTexas Posted July 29, 2008 Share Posted July 29, 2008 Was the can of paste a small one? This is great!!! Thank you Quote Link to comment Share on other sites More sharing options...
Elisabeth in IL Posted July 29, 2008 Share Posted July 29, 2008 Sounds yummy. Unfortunately, I only have 2 little green tomatoes on my plants so far. :( Quote Link to comment Share on other sites More sharing options...
Saille Posted July 29, 2008 Share Posted July 29, 2008 Would you consider thawing out a frozen one and trying it, to see if the peels become more evident? I'd appreciate it so much. I sell at farmers' market, so I have several hundred (yes) tomato plants, and I've been dreading the peeling. Quote Link to comment Share on other sites More sharing options...
sweetTN Posted July 29, 2008 Share Posted July 29, 2008 My tomatoes are just beginning to ripen...all at once. My dehydrator has been running non-stop with zuchini, so you are a life saver! Thanks for sharing! Quote Link to comment Share on other sites More sharing options...
Camy-7 boybarians 1 lady Posted July 29, 2008 Share Posted July 29, 2008 May I inquire as to what type of blender you are using? Blessings, Camy Quote Link to comment Share on other sites More sharing options...
Mrs. Readsalot Posted July 29, 2008 Author Share Posted July 29, 2008 Was the can of paste a small one? This is great!!! Thank you Yes the paste was a small can. Quote Link to comment Share on other sites More sharing options...
Mrs. Readsalot Posted July 29, 2008 Author Share Posted July 29, 2008 May I inquire as to what type of blender you are using? Blessings, Camy The blender is nothing special. I think any blender would work. Quote Link to comment Share on other sites More sharing options...
CalicoKat Posted July 29, 2008 Share Posted July 29, 2008 Clever. I might try that. Do you can or freeze your sauce? yes you can can it -- without the meat. This is basically what I do. I also throw in garlic, fresh basil, fresh oregano, and a bell pepper if they've grown. :) It's a great basic sauce for all those Italian dishes and soups! I got the recipe originally from a Martha Steward magazine. She had another one that just called for a spring of basil in the bottom of the jar and then fill it will the cooked blended tomato puree. Quote Link to comment Share on other sites More sharing options...
Camy-7 boybarians 1 lady Posted July 30, 2008 Share Posted July 30, 2008 Kewl! Blessings, Camy Quote Link to comment Share on other sites More sharing options...
Kathleen in VA Posted July 30, 2008 Share Posted July 30, 2008 Thanks for sharing - great idea! Quote Link to comment Share on other sites More sharing options...
momof3gifts Posted July 30, 2008 Share Posted July 30, 2008 Were you using sauce tomatoes? I have plants that are sauce tomatoes and slicing tomatoes but my slicing/salad tomatoes are doing the best by far. So I thought I might try your idea with them but I would need to be able to use my salad ones since the sauce are only doing so-so. Thanks for the great plan. I wasn't going to make sauce because I didn't want to peel them. So Thanks!! Quote Link to comment Share on other sites More sharing options...
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