Making Tomato Sauce
We cheat when we make tomato sauce. We don’t parboil, de-seed or skin the tomatoes. We don’t even can them. Instead, we blend a 28 pound box of farmers-market-fresh tomatoes, sauté chopped garlic, pour the blended contents into an enormous pot, add fresh herbs and let the mixture simmer for about four hours.
It’s a whirlwind of activity during the initial 40 minutes leading up to the moment when the last of the blended tomatoes makes it into the pot. Our tiny kitchen will be cluttered with bowls. The sink will be full of tomato cores. Drops of tomato juice will splatter onto the walls and fall onto the floor where our bare feet will make contact and streak the liquid across the floor by an inch or two. The picture is not pretty.
No canning is needed. Why? Because, let’s be honest, we don’t know how to can. Instead, we use plastic baggies which feels very, very wrong.
After the whole mess of cooked, blended tomatoes cools down, we actually drain half the liquid through a sieve. That liquid goes into a container where we will use it for broth or as a delicious, savory beverage (think V8 but way-way-way better).
The sauce goes into baggies and then into the freezer where they slouch amongst the frozen blueberries and other items that lay hidden inside bags, foil and plastic wrap. This is summer fun.