Homemade Tomato Sauce I
I do have a large crop of tomatoes and I make a Pomarola, which is same as the recipe,
I scald the tomatoes, peel, cut up in chunks and put them in a large container with the juice then I remove the chunky tomatoes with a slotted spoon, drain the liquid in a colander ( Save the juice )and remove the seeds. Do this two or three times.
chop the celery, green peppers, carrots and onions, since I make about 16 quarfs at the time I saute the veggies in batches, while I saute the veggies the tomatoes are on the fire to a boil and I add the sauted veggies as they cook.
Bring to a boil and cook for about one- two hours, then I take an immersion blender and puree the whole batch
Add spices such as basel Italian seasoning salt pepper sugar red wine and pepper flakes and I also add a couple of 15 OZ Pastorelli pizza sauce. The pizza sauce will add same zest and brighten up the sauce.
I freeze it in Freezer bags 2, 1/2 cups is enough for one pound of pasta.
When ready to use I cook some Italian sausage and 93% lean ground beef for sauce with meat.
4 users found this review helpful
Aug. 30, 2011