We have tomatoes coming in fresh every day but it never seems like we have enough to can any of them. We are going to need way more plants next year. To use the tomatoes we did have sitting on our kitchen counter we decided to make up some basic tomato sauce to freeze for later use.
This is a deep sided roasting pan with an assortment of tomatoes including one of the super sweet yellows we grew. The instructions for this came from the Old School blog where you can get some of the best tips and old school learnin' you crave. Anyway just clean up the fruits of your garden or local market and spread down some yummy olive oil with a few cloves of garlic and throw that pan in the oven at 450 until the skins crack and blacken. When you are done you have a hot mess like this. Most of my tomatoes were not super meaty ones so I have a lot of juice in the bottom of the pan. But I like my sauce to be thick so I scooped the tomatoes into a largish sauce pan to cook down some. Using the magic potato masher I came up with a very nice sauce. If you let the tomatoes cool even young children could help with the mashing. The white stuff in the pan is the garlic. That I did pull out separately dice up (along with an extra clove or two) and sauteed in a little more olive oil. Then just let this all simmer down stirring it once in a while so it doesn't burn. You can also add more herbs to your pot as it simmers. Since I wanted this to be a plain base sauce for future projects I just added a little bit of parsley. This is a photo of my finished sauce all nice and thick. If you don't like the idea of the tomato skins you could pull them off before mashing but I like the rustic-ness and you can't really tell they are in the sauce.