How Do You Make Thick Tomato Sauce From Fresh Tomatoes — A Beginners Guide & Photos?
Food prices are up and tomatoes are abundant! Save money and learn the easy way to make sauce to serve fresh, freeze or can. It will be a welcome addition to stews, soups, chili, and more in the cold winter months! Harvest tomatoes and clean thoroughly. Discard any that are too bruised or have been lunch for bugs, unless these areas can be cut out. Core each tomato, then cut in half. *See the Resource section for a video if not sure how to core tomatoes.* Squeeze the fruit to expel the seeds and “guts” within. (Not necessary if using Roma or paste tomatoes.) NOTE: Great tomato sauce comes from the flavor of the tomato walls or “meat” — not all the water they contain! Don’t worry if you don’t get all of it out. Throw the juiced halves into the large stock pot. Once it is full, press down and add more tomatoes until there is literally no more room! Place over high heat, using a wooden spoon to press the tomatoes. Once enough juice and water have accumulated, cover the pot and leave them
