We had some of the sauce last night for suppah! Wicked tastey! It's a little watery but good tasting! Next batch I'm going to start early in the morning and simmer it all day and let it thicken up. My oldest loved it, and he is a picky as it gets! If anyone wants the recipe let me know. Brian
I'd love the recipe. Mine turned out really tasty but the same as yours, a little too watery ". Wife just needs to learn that it's not a sauce that you this on after work for 10 minutes. It needs to simmer for a few hours. Next year I'm buying one of those presses that separates the skins and seeds. Way too much work doing it by hand?
We usually take the tomatoes and run them through the blender, then add the extras that make it so good (peppers, onions, garlic, basil, oregano), a can or two of tomato paste, and let it simmer to reduce. Paste seems to really help it thicken up.
We have on of those Italian crank mills that takes out the seeds and skins, but haven't used it much since we started blending. Skins and seeds break down pretty quick and add a bit of bulk to the sauce. Sauce starts out pretty pink because of all the air that gets added from the blending.
Had a small tomato crop this year, but still managed to put up a few quarts. Never enough.
100 +/- Fresh Tomatoes Peeled 5 Bulbs of Fresh Garlic 5 Med Onions 3 Tbsp. of Oregano 3 Tbsp. of Italian Seasoning Olive oil 2 Cups of Sugar ¾ cup of Kosher Salt 1 Cup fresh basil
Peel tomatoes and put into a big pot. Add olive oil to a sauce pan and cook onions and garlic till transparent. Add oregano and Italian seasoning to onions and garlic as they are cooking. Dump onions and garlic into big pot with tomatoes. Add sugar and salt and let simmer till desired thickness 3-6 hours. Add basil at the end. Enjoy!
I learned that the longer you cook, and ladle out the water, the thicker the texture. It does take hours.
On another note, roma tomatoes make a great sauce. No peeling or seeding. Just halve them, put them on cookie sheets. Drizzle olive oil on them, then sprinkle with a bit of garlic and Italian seasoning. Bake in oven on low heat (250) for 4-5 hours. Some blackening of the skins will occur, and you want that. Remove, toss in a food mill or blender, then can as normal. Some super good sauce.