- Gather the tomatoes you want to can.
- Boil a big pot of water.
- Drop the tomatoes in the super hot water.
- The skin will crack after few minutes.
- You can start peeling them off. Just be careful as the meat would be hot.
|My kids love peeling off the skin.|
- When the skin has been removed, remove the core as you don't want it in your sauce.
- After that, slice them up according to your desired size. I like chunks of tomatoes in a sauce so I slice them a little bigger.
See the pile of the skin? That's how easy it comes off when the water is boiling hot.
- When you are ready to cook the sauce, put them in a big pot, add water and the spices that you desired. I add, onions, sugar, salt, black pepper, oregano, olive oil, and sometimes I also add bell peppers but this time, I did not add bell pepper.
I put Newman's Own Organic Olive Oil to use. We made six and one half quarts that day. I usually use the half bottle in spaghetti right away. Make sure to sterilize your bottles before storing your sauce.
|Another exciting part that the kinds look into the process is hearing the lids popped, which means that it is sealed already.|
I have a basket full of ripe tomatoes again ready to be canned, I might do it in a couple of days. So there you go Chefs, my homemade tomato sauce from my homegrown tomatoes. Nothing can bet that!