|This is a near daily load from my garden!|
|slit the tomato skin with a small serrated knife.|
|blanching the tomatoes|
Once the tomatoes are cool enough to handle, I slip the skins off and cut the cores out of each tomato. Depending on how large the tomato, I cut it up in smaller chunks- maybe an inch or two square.
If you don't have a tomato press, just cut the tomatoes in half cross-wise, not top to bottom, and scoop the seeds out using your finger and discard. Cut the tomatoes up small or put them in a food processor or blender if you prefer. Proceed the same way from there.
|tomato puree ready to season and cook|
|seasonings for the sauce|
Another option is to saute the onion and garlic in a little olive oil until tender, but not brown, first and then add to the tomato. This is up to you. Sometimes I do, and sometimes I don't.
I turn the whole pot up to high to get it cooking, then turn the heat down to a nice low bubbly simmer. The pot should cook until it is reduced by half or more. You will notice over time it becomes a darker, richer color and the sauce gradually becomes thicker. Just watch the heat so it doesn't scorch on the bottom and stir occasionally.
|seasoned sauce ready to stir and cook|