If you want a large amount of sauce you are going to need 2 to 3 times more (maybe even more) tomatoes then you will think. I am always surprised at how much you think you are going to get and what you really get. Also, I have done my regular sized tomatoes with my cherry tomatoes, and have not had any issue.
First take all your tomatoes and either poke a hole in them or just crush with your hand into a cooking pot. I start my pot with a little garlic, onion and oil. Let this cook down until it looks like this.
Once you have let your tomatoes cook down, strain them into a metal screen colander, over a big bowl. You may have to fill your colander a couple times before you empty your cooking pot. Then take a spoon or pestle and crush your mixture through the screen. This makes removes your seeds and skins. See?
Once I have all my sauce through and have thrown out my seeds and skin, I place it back in my cooking pot, I add my herbs and spices and some store bought tomato paste. The paste helps thicken it up.
Enjoy!
![](http://signatures.mylivesignature.com/54488/45/E55562DF9A902EF263BF97BB902C0C40.png)
This sounds delicious! If only I'd seen it during summer when our tomatoes were plentiful and so tasty. I'll save this for next year!
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