With the tomatoes coming in full swing and not enough time to eat them all, we have been experimenting with some new recipes. Tomato sauce is something we can use for pizza, soup, and casseroles, and it freezes well too!
Wash and peel the tomatoes. To peel the tomatoes, you can score them with a small "x", then place them in boiling water for about 30 seconds, then place in cold water for about 30 seconds. This will make the skin easier to peel off. If you are working with "second" tomatoes and are cutting some parts out of the tomato, we've found it easier just to peel them with a knife and disregard the blanching.
Once peeled, chop the tomatoes into about 1-2 inch pieces.
Simmer the tomatoes in a large saucepan, stirring occasionally to make sure the tomatoes don't burn on the bottom. Cook for 1-2 hours, depending on how thick you like the sauce. If you prefer a smooth sauce, use an immersion blender.
Salt to taste. We prefer to not add any garlic, onion, or herbs until we are ready to use it so that it is more versatile, but a lot of recipes call for sautéed garlic to be simmered with the tomatoes.
If you plan to use it sooner than later, store in the refrigerator for a week or so. If you are stocking up for winter, the sauce freezes well in quart sized bags.