My Italian Sauce With Fresh Tomatoes

Recipe by Robyn in DFW
READY IN: 4hrs 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • At the stove area have your tomatoes on the cookie sheet, with stems cut and removed.
  • Have a stock pot filled with boiling water and another stock pot filled with ice water.
  • Take the tomatos and quickly but all of them in the boiling water for 1 minute.
  • Take out and transfer to the pot of ice water.
  • After a dip in ice water for just a minute, take out and transfer back to the cookie sheet.
  • Peel away and discard the tomoto skin, the bath makes the tomatoes super easy to peel.
  • To deseed, cut the tomato in half horizontally. Lengthwise does not work well for deseeding.
  • Cut horizontally and it will create 2 halves that resemble cups, scoop out seed chambers with a spoon or fingers.
  • Dice tomato after deseeding.
  • Transfer all diced tomatos to a empty stockpot.
  • Add all the ingredients and bring to a boil.
  • Reduce once brought to a boil and let it cook 4 hours to all day if you can.
  • Add medium browned meat if you desire at the end and let simmer for 30 minutes to 1 hour.
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