How to make Tomato Sauce

 https://www.gardenbetty.com/easy-peasy-homemade-tomato-sauce-no-peeling-required/

Easy Peasy Homemade Tomato Sauce (No Peeling Required)

Makes 4 to 6 quarts (depending on length of simmer time)

Ingredients

15 pounds tomatoes, stems removed
8 tablespoons bottled lemon juice (optional, if canning)

Instructions

Refrigeration Method

Step 1: Working in batches, quarter or coarsely chop the tomatoes and add them to the bowl of a food processor. Pulse a few times to your desired level of chunkiness.

Step 2: Transfer the tomato puree to a large stockpot, then repeat Step 1 until all tomatoes are processed.

Step 3: Place the stockpot over medium-high heat and bring the puree to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 30 to 90 minutes until the tomato sauce is thickened to your liking.

Step 4: When the sauce is finished, let cool to room temperature, then transfer to jars and refrigerate for up to 1 week.

Alternatively, you can transfer the cooled sauce to freeze-proof containers or zip-top bags and freeze for up to 3 months.

(Tip: When storing the sauce in bags, portion them into 2-cup or 4-cup servings for ease of cooking, squeeze out the excess air and then flatten the bags before stacking and freezing.)

You can also freeze the tomato sauce in mason jars if you follow these tips.

Canning Method

Prepare a boiling water bath and 4 to 6 quart-sized canning jars.

Follow the directions above through Step 3. Remove the stockpot from heat.

Transfer the hot tomato sauce to warmed jars, leaving about 1 inch of headspace.

Stir in 2 tablespoons of bottled lemon juice per jar.

Wipe the rims with a towel, then seal with lids and bands.

Process the jars in a boiling water bath for 40 minutes, adjusting time for altitude as needed.

Properly canned tomato sauce will be shelf stable for at least 1 year.

https://www.favfamilyrecipes.com/homemade-spaghetti-sauce-with-fresh-tomatoes/

Ingredients

8

Original recipe yields 8 servings

Ingredient Checklist

• ¼ cup olive oil
• 1 onion, chopped
• ½ teaspoon garlic powder
• 4 pounds fresh tomatoes, peeled and chopped
• 1 tablespoon white sugar
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 teaspoon salt
• Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.
• https://www.thespruceeats.com/how-to-make-tomato-sauce-1388960
• Tomatoes (about 5 to 6 pounds for every quart of sauce that you want to make)
• Chopped onions (1 medium onion per 1 quart of sauce)
• Minced garlic (1 to 1 1/2 cloves per quart)
• Olive oil
• Dried basil (1/2 teaspoon per 1 quart)
• Dried Oregano (1/2 teaspoon per 1 quart)
• Salt
• Pepper

You May Also Want to Add

• Carrots
• Peppers
• A pinch of sugar, if needed
• Additional spices

You can use any type of tomato to make tomato sauce, but your sauce will come together faster and easier if you use paste tomatoes. They have less water content and fewer seeds. But there are other types of tomatoes you can use.

See the website for the steps.

https://cooking.nytimes.com/recipes/1017650-quick-fresh-tomato-sauce

INGREDIENTS

• 5 pounds tomatoes
• ¾ teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 garlic clove, halved
• 1 basil sprig
• 1 bay leaf

PREPARATION

1. Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
2. Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
3. Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.