An apron acquired years after my grandmother passed. I love so many things about it especially the pocket detail. |
Things you will need:
Tomatoes (who would have thought, right?!)
Sharp knife (I used a paring and chefs)
Cutting board
Blender
Sifter
Spatula or spoon
Stock pot
Seasonings of choice
Tomato paste (optional)
Once you have clean tomatoes, core them and cut into quarters or chunks.
I did end up cutting all of the stripes (technical term of course) off. |
Throw the tomato quarters into a blender and blend smooth. The mixture will be pinkish and frothy looking.
Before blending |
After blending |
Pour the smoothed blended tomatoes into the sifter over your stock pot.
At this point I used a spatula to kind of help get everything moving through the sifter and leaving the skin and seeds in the sifter. Toss out the seeds and skin. Continue all steps until you have gone through all of your tomatoes.
Now comes the extremely difficult part, cover the stock pot and let the sauce simmer on the stove until you have nearly half of what was originally in the pot.
The sauce will actually look a bit watery before looking like sauce |
Meatless sauce |
Meat and mushroom sauce |
I don't care for sauce; but, after tasting this sauce I have to say it was so flavorful. Both husband and I agree that it was so much better than the normal homemade sauce I normally make as I refuse to buy pre-made sauce.
*NOTE: This recipe is not for the impatient! The sauce will take roughly 4 hours (YEP, 4 long hours) to be complete.... so incredibly worth it.