Time to get sauced

We’ve got a big box of tomatoes for all the sauce makers in the house and, in all honesty, none of these tomatoes are even close to cooking grade tomatoes, we just don’t feel like cooking them ourselves. So, you’re up! Here’s what we do to make the perfect tomato sauce. 20 pounds of tomatoes equals a little more than 9 quarts of sauce.

STEP 1

Wash and dry the tomatoes, leave them whole or halved on a baking sheet with a layer of parchment paper to make your clean-up easy, drizzle with olive oil (or skip if you want to emulate our whole roasted tomatoes), sprinkle a healthy amount of salt throughout the pan. Feel free to add quartered onions or peeled garlic cloves to the mix. You can use any type of tomato, and we actually think a variety of tomatoes works best.

STEP 2

Roast at 450 for about an hour or until the skins are just starting to crisp up. We like it with the skins basically blackened - the longer you cook it, the sweeter it will be.

STEP 3

Puree! That’s it. Salt to taste. Need to save some for later? Freezes super well, or go ahead and can it.