This weekend I found myself with 10 pounds of our homegrown tomatoes. I'd say our garden out back is doing pretty well! I almost canned them fresh but decided to make tomato sauce. This is a half day en-devour but worth it! Here's what 10 pounds of fresh mixed type of tomatoes look like.
Step 1 - Peel the tomato skins. Score each tomato on the bottom with an X. Just score gently, don't cut all the way through! Use a good sharp knife. I used our ceramic one. It's great for cutting tomatoes. It's extremely sharp and never needs to be sharpened. Place tomatoes (in batches) into boiling hot water for about 20-40 seconds. Smaller tomatoes will need less time and larger ones a little extra. Scoop them out and dump them into a bowl of ice water. Then after they cool remove them.
Step 2 - De-seed the tomatoes. Cut large tomatoes into quarters and smaller ones in half. You'll want to get the seeds and large fibrous bits/stem out. Use a knife to take out any weird looking bits (if you have heirloom there may be a few!) and any stem that you don't want going in your sauce. Use your fingers to get all the liquid and seeds out of the tomatoes. I even squeezed my tomatoes to get lots of liquid out of them. Do this step over a bowl. You'll end up with a ton of liquid, juicy, seedy mess.
Step 2 b (optional) - This step is optional since it doesn't directly go into the making of Homemade Tomato Sauce, however you'll want to do this. Strain out all the bits of extra tomato and seeds to leave perfect raw tomato broth (or tomato water, or tomato juice, depending on what you want to call this by-product). Store this tomato liquid in a container in your fridge. It can be used in cooking for about a week.
Step 3 - Saute petite diced onions, garlic, and carrots in your large pot. Celery of course would be a good addition too, but had none this day. Add the tomatoes to the pot. Mash them down with a potato masher and/or spoon, and/or stick hand blender. I let mine simmer for about 30 minutes before using the stick blender. Add spices and salt as needed. I tossed in a handful of sliced fresh basil from our garden, about a tablespoon of salt, a few other herbs, and a drizzle of olive oil at the end. Let it cook on low for about 2 hours.
Cool and store. You may can this, or fresh in the refrigerator for about 7-10 days, or freeze for up to 4 months.