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With the tomatoes maturing all at once one could feel overwhelmed. No worries, this is the perfect time to pack away some delicious tomato sauce for the winter. I learned this trick from my friend Maegan, it sure made tomato sauce making a lot easier. I hope it helps you too...
Gather 15 lb. assorted tomatoes from the garden. They don't have to be perfect, just remove any blemishes and the stem ends. Cook in a large stainless steel stock pot until the tomatoes are soft and easy to break down. Run the tomatoes through a colander to remove the seeds and skin.
Transfer the tomato sauce (at this stage very runny) in two oval shaped crock pots (5Q), add garlic, herbs (I use oregano and basil from my garden), lemon juice and salt. Let it cook overnight. The next morning, it should reduced by half. Pack the tomato sauce in clean jars, put lids on and process in hot water bath for 15 minutes. This will be the best tomato sauce you will ever eat! Great for making pizza.
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