Basic HomemadeTomato Sauce
3 pounds fresh tomatoes (about 8 medium)
½ tsp salt
1 ½ tbls lemon juice
Remove stems, if necessary, from tomatoes. It is not necessary to remove core or seeds.
Drop tomatoes in the blender and blend until smooth, in batches if needed. You should end up with about 8 cups of puree.
Put puree in a large saucepan, straining through a mesh colander, if desired, to remove seeds. Add salt. Simmer on low for 90 minutes, stirring occasionally. Stir in lemon juice.
Yield: 4 cups tomato sauce, 70 calories per cup
Hack: To make tomato paste, double line mesh colander with cheesecloth and place in bowl. Put 1 cup cooled tomato sauce in the colander. Cover and leave in the refrigerator overnight. Using cheesecloth, squeeze out any remaining liquid. Yield: 3 tbls.
Hack: Freeze cooled sauce in one cup servings in sealed freezer safe bags or containers for future use.
Hack: If you have leftover tomatoes and no time to make sauce, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to cook with at a later date.