Texas Homesteader ~
My garden isn’t producing heavily yet, but I came across a great deal recently on a large quantity of beautiful fresh tomatoes. So decided I would make them into homemade tomato sauce.
Tomato sauce is an ingredient I use quite a bit in my kitchen. And making these fresh tomatoes into tomato sauce was EASY!
Of course we ate some tomatoes fresh to enjoy that delightful flavor of summer in it’s truest state. And I froze a few of those fresh tomatoes so I could make my favorite fresh tomato blender salsa too.
But RancherMan prefers his tomatoes cooked, so we had many more tomatoes than we could possibly eat fresh.
To make sure none went to waste, I decided I would make many of those fresh tomatoes into tomato sauce. That’s an ingredient I use quite often in my kitchen.
Although it was simple to do, still it was a multi-step process to get the tomatoes from fresh & whole to sauce.
First I washed the tomatoes & used a sharp knife to core them. But I’ve heard that leaving the seeds in your sauce could add some bitter flavor.
So after the tomatoes were washed and cored I quartered them into 4 wedges. This exposed the seeds a little better.
Then using a small teaspoon I scraped as many seeds as I could out of the tomato and into my compost bucket. Hummm… I guess I’ll be expecting tomato volunteers next year in my compost! LOL
I didn’t worry about removing each & every seed, just as many as I could comfortably get to since the sieve will remove most of the seeds for me.
Some people just wait & let the sieve remove them all but I wanted to remove most of them before cooking.
Simple Tomato Cooking
Aaaanyway – I piled the tomatoes into my big slow cooker, skins and all. Then I placed the lid on the slow cooker and allowed the tomatoes to cook slowly on low all night long.
The next morning I used a slotted spoon to bring the cooked tomatoes from the slow cooker and allowed them to drain for a bit.
Tomatoes hold quite a bit of water and when you’re making sauce you have to simmer much of that water away. Taking as much of the moisture out of the tomatoes before cooking your sauce will shorten your cook time. I just used my jelly strainer.
“Use Whatcha Got!“, that’s my motto!
After the tomatoes had drained quite a bit of their excess water I emptied the juice into a jar. Maybe I’ll use that juice when cooking my plain rice tonight to give it extra flavor.
Then I set the sieve over the slow cooker. I took the wooden plunger that comes with this sieve and smooshed all the tomatoes down.
The cooked tomato came through the small holes and landed into my slow cooker’s crock. But the skins and what few seeds remained from the cooked tomato stayed inside the sieve.
I simply placed the remaining solids in my composter to make that precious Black Gold Compost for a healthy garden.
Then I turned the slow cooker to high & simmered the sauce with the lid off until the rest of the excess moisture was gone and the sauce was as thick as I wanted it. Now that’s about as hands-off as you can get #amiright??
Then BOOM – there ya go: fresh homemade tomato sauce! I was even able to make pasta sauce with some of it! Nothing goes to waste, y’all.
Preserving The Harvest Posts
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- Canning Fresh Asparagus
- Water-Bath Canning Pears In Light Syrup
- Canning Garden Corn
- How To Reuse Canning Lids
- My Simple, Zero-Waste Herb Drying Setup
- Dehydrating Fresh Pumpkin For Easy Storage
- Dehydrating Shredded Potatoes For Hash Browns
- Harvesting & Preserving Coriander (Cilantro)
- Preserving The Harvest: Oregano
- Growing, Harvesting & Preserving Garlic
- Accumulating Okra When Your Harvest Is Small
- How to Grow The Best Tomatoes
- How To Tell When Watermelon Is Ripe
…And Much MORE!
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