My tomato bowl filled up again today, so time to make red sauce.
When I make red sauce I peel, seed and chop tomatoes, then simmer about an hour. More detail: I boil a big pan of water and then put a few tomatoes at a time in it for about 1 minute till their skin starts to split. Remove and cool. Then peel skin. I squeeze out as many seeds as I can, then chop the pulp. I put all tomato pulp in a big pan and simmer, stirring occasionally till it is as thick as you want it. Usually about 1 hour of simmering.
My mom has extra tomatoes too this year (what a great year!) and wants to make sauce, but my skinning and seeding steps seem to much work. (They go fast for me since I have a routine.) My brother said to whirl the tomatoes in a blender and then boil them down. She thinks this sounds easier than peeling them all. My brother said the blender is good enough so you don’t have pieces of skin. What do you think? My mom will try this sometime this week and see how it goes. I am looking forward to her report.
I have tried before to just core the tomatoes and cook them down. Can’t get any easier. I cut them in half, thinking I’d pull out as much skin as I could. Here’s a post I did on this: short-cut red sauce. It was a really really delicious sauce with lots of tomato varieties also squash and carrots added, but I ended up taking a lot of time trying to remove the skin and wasn’t successful at taking out much of it so I ended up pureeing it.
After reading my old recipe, I think I will add some summer squash and carrots to my red sauce tonight.