This is the easiest way ever to make fresh tomato sauce from Roma tomatoes:
- Harvest your tomatoes when ripe, wash them carefully and dry them thoroughly.
- Drop the Romas into gallon-size freezer bags, whole. Believe me, you don't have to process your harvest any more than this. And when you have bushels and bushels of Romas to deal with, you'll understand what I'm talking about. You'll keep more of your harvest this way when you can't keep up using the traditional ways of making sauce and freezing, or canning.
- Freeze the tomatoes until you are ready to make sauce. I'm down to my last bag from last year:(
- Freezing naturally "cooks" the tomatoes so that skins and seeds easily separate in the press.
- Thaw a bag of Romas in a large roasting pan on the counter, starting in the morning.
- When thawed after lunch, slice each with a serrated knife and allow the water to drain out during the afternoon.
- Make the sauce before dinner, lifting the tomatoes out of the pan where their water has drained out and placing them into the tomato press.
- After making the sauce from the press, simmer the sauce on the stove in a large sauce pan until heated through while you make the pasta and sausages.
- Reserve any unused sauce in freezable containers.
- Drink the tomato water after straining, over ice with vodka, or add it to your next soup.
h/t Dorothy
