You will need-
As many tomatoes as you want
A large pot
Blender or stick blender
Fine Sieve (or a strainer with smallish holes)
Quarter Tomatoes and bring to a boil in large pot. (no need to core, just quarter and throw em in.)
Turn down to a simmer and let reduce. Less simmering for a thin sauce, and longer for a thicker sauce.
Once tomatoes have reached desired consistency, blend them up. Either in batches in a blender or right in the pot with a stick blender.
Place a sieve over a large bowl and ladle sauce into it. Stirring the sauce with the ladle to help it through the strainer. This removes the skin and seeds.
Pour strained sauce into freezer bags and store in freezer. Tip: let the sauce cool in the fridge overnight before putting in bags.
*This recipe is for a strictly tomato sauce, which can be used in any recipe at a later date. Use this same method and add onion, garlic, basil, squash and eggplant to the pot with the tomatoes, for a ready to go pasta sauce thats full of summer veg.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.