Category,

Yields1 Serving

 5 lbs Ripe Tomatoes
 ¼ cup Fresh Lemon Juice or Red Wine Vinegar
 1 tsp Salt

1

Boil a large pot of water and fill a large bowl with ice and water. Set the ice bath next to the stove.

2

Remove the stems from each tomato and slice a shallow "X" in the bottom of each fruit.

3

Drop a few tomatoes in the boiling water. Cook until you see the skin wrinkle and split (45-60 seconds). Using a slotted spoon, remove the tomatoes from the boiling water and transfer to the ice bath. Once the tomatoes are cooled, move to an empty bowl.

4

Repeat the above step until you have blanched, ice bathed and cooled all of the tomatoes.

5

After all of the tomatoes have been blanched, remove the skins with your hands or with a paring knife.

6

With a food processor or by hand, chop the tomatoes to your desired consistency. For a very smooth sauce use a food mill.

7

Simmer the chopped tomatoes over medium heat. Simmer, stirring occasionally for 30 to 90 minutes, until the sauce reaches the consistency and taste you like.

8

Stir in the lemon juice/red wine vinegar and salt. 1/4 cup of lemon juice or red wine vinegar is needed if you plan on canning in order to maintain a safe level of acidity.

If Freezing
9

Let the sauce cool completely and then transfer to a freezer safe container. Use frozen sauce within 3 months.

If Canning
10

Transfer the hot sauce to sterilized canning jars. Screw on a new, sterilized lid. Process jars in a pot of boiling water for 30 minutes. Let the jars cool completely on the counter. If any of the lids are not sealed completely (where the lids are inverted and vacuum sealed) refrigerate the sauce and use within about a week or freeze for up to 3 months. Safely canned sauce can be stored in your pantry for at least a year.

Ingredients

 5 lbs Ripe Tomatoes
 ¼ cup Fresh Lemon Juice or Red Wine Vinegar
 1 tsp Salt

Directions

1

Boil a large pot of water and fill a large bowl with ice and water. Set the ice bath next to the stove.

2

Remove the stems from each tomato and slice a shallow "X" in the bottom of each fruit.

3

Drop a few tomatoes in the boiling water. Cook until you see the skin wrinkle and split (45-60 seconds). Using a slotted spoon, remove the tomatoes from the boiling water and transfer to the ice bath. Once the tomatoes are cooled, move to an empty bowl.

4

Repeat the above step until you have blanched, ice bathed and cooled all of the tomatoes.

5

After all of the tomatoes have been blanched, remove the skins with your hands or with a paring knife.

6

With a food processor or by hand, chop the tomatoes to your desired consistency. For a very smooth sauce use a food mill.

7

Simmer the chopped tomatoes over medium heat. Simmer, stirring occasionally for 30 to 90 minutes, until the sauce reaches the consistency and taste you like.

8

Stir in the lemon juice/red wine vinegar and salt. 1/4 cup of lemon juice or red wine vinegar is needed if you plan on canning in order to maintain a safe level of acidity.

If Freezing
9

Let the sauce cool completely and then transfer to a freezer safe container. Use frozen sauce within 3 months.

If Canning
10

Transfer the hot sauce to sterilized canning jars. Screw on a new, sterilized lid. Process jars in a pot of boiling water for 30 minutes. Let the jars cool completely on the counter. If any of the lids are not sealed completely (where the lids are inverted and vacuum sealed) refrigerate the sauce and use within about a week or freeze for up to 3 months. Safely canned sauce can be stored in your pantry for at least a year.

Simple Tomato Sauce