8-10 lbs Roma Tomatoes
|1. Wash and core tomatoes.
I find it easiest to cut the tomato in half and then cut the core out by cutting a V shape in the tomato.
|2. Line cookie sheet with cored tomatoes, drizzle with olive oil, salt & pepper. You should have at least 2 large cookie sheets covered with tomatoes. You can bunch the tomatoes together. They do not have to be perfectly lined up and spaced out. (For anyone like me out there that thinks everything needs to be nice, neatly and orderly! )|
|3. Bake at 400° for 1 hour. Some tomatoes may get black blisters, this is fine.|
|4. Remove tomatoes from oven and using a spoon add several tomatoes to the blender. Blend well and pour into a stock pot.
You can either dump the juice on the trays from the oven into the stock pot or discard. I choose to put it in the stock pot for flavoring.
|5. Simmer tomatoes on low heat, uncovered until tomatoes are cooked down to your desired consistency. Add desired spices.
TIP: Tomato products can be canned using the pressure canning or boiling water canning method. However it is suggest for tomato products to have the best taste that they be processed using the pressure canning method. You decide which works best for you.
When it comes to seasoning your sauce, I find that when I just add ingredients on the fly it tastes so much better! The only problem is that I have no idea how much I am using of an ingredient and therefore can not tell you what seasonings and measurements to use. I have tried the recommendations from Simple Bites for Simple Pizza Sauce formula and it wasn’t bad but I have made tastier batches using on the fly recipes.
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