I blanch the tomatoes in boiling water for 4-6 minutes.
Next step, peel the skins off. It is OK if you miss some skin.
Now I boil down the tomatoes in a big pot and mash them down with a old school potato masher.
I like my sauce a bit chunky so I leave some chunks in there.
After cooking for about 10 mins and getting tomatoes mashed down (medium heat), I then cheat and add a can of plain tomato sauce and 1 can of tomato paste.
Next, I turn the heat to low or simmer, and add:
1 teaspoon of salt
1 teaspoon of sugar
add 6 whole garlic cloves (peeled)
add fresh basil, italian parsley and oregano from my garden (start out with 6 basil leaves and twigs of oregano and italian parsley)
After it has simmer for about 30 mins, I add more herbs and garlic if I need it.
Throughout the process I do the taste test to make it to my liking.
The leftovers get thrown in the freezer for a winter day.
For all those tomatoes I would chop them up in big chucks, drizzle with evoo, salt, pepper and roast in 350 degree oven until soft and bubbly (about 45 min to an hour) them I would drench them in more evoo and fresh herbs. This is wonderful over pasta or spaghetti squash. SooooooYummy!!!!
* 2 large tomatoes, chopped
* 1/2 cup chopped onion
* salt to taste
* ground black pepper to taste
* 2 tablespoons margarine
* 2 tablespoons all-purpose flour
* 2 cups milk
Garlic to taste
1. Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
2. In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.