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[quote=Anonymous][quote=Anonymous]This is also my first successful year of tomatoes, and I made sauce last week. Here's how I did it with 5lb. of tomatoes. I got one quart of sauce.

You will need:
5 lb tomatoes
Large ice bath
1 Tbsp. extra virgin olive oil
1 small onion, diced
4 cloves garlic, minced
Fresh snipped basil, to taste, cut into shreds
Salt, to taste
Optional vegetables (I roasted and de-seeded 10 homegrown Hungarian wax peppers and added them.)

Get a large pot of water boiling. Next to that, set a large ice bath and a third large bowl (empty).

Remove stems from tomatoes and score small x's in the base of each tomato.

Working with 4 or 5 tomatoes at a time, place into the boiling water for 45-60 seconds. Remove immediately with a slotted spoon and place into the ice bath for just a few seconds. Place into the empty bowl. Repeat for all tomatoes.

Peel skins off of tomatoes and cut into quarters.

Remove seeds from tomatoes. I crushed the quarters with my (clean) hands over a large bowl to do this, but you can use a spoon.

Place tomatoes into a food processor and pulse until desired coarseness is achieved.

Heat the olive oil in a large pot. When hot, add the onion. Stir for 3 minutes or until onion is soft.

Stir in tomatoes, garlic, basil, and salt (if you're adding other vegetables, add them now)

Simmer for 45 to 90 minutes until desired flavor and thickness is achieved (The longer you let it go, the less "raw" it tastes. I let mine go for about 75 minutes)

I put it into a Tupperware and stored it in the fridge for two days before using. Can also be frozen. Enjoy and good luck!
[/quote]

Thank you!  This is dummy proof and simmering on my stove right now[/quote]

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