Making Tomato Sauce

Our tomatoes have been disappointing this year.  We are only now really starting to see them come in.  We froze some, eat some and more are being put into sauce.  I believe that the best foods are simple but made with good ingredients, such as our tomato sauce.  This sauce comes almost entirely from our garden and we can or freeze it to eat all year (next week we will discuss pressure canning). 
We start with our garlic.  Instead of cutting it we crush the garlic.

Sauté it in garlic oil until it is golden brown.  This will also cause it to fall apart somewhat. 

 

 

Put the garlic and oil into a crook pot and set aside.  Then take your tomatoes, here are ours, fresh from the garden.



 

Put the tomatoes in boiling water for 60 seconds.  Then put the tomatoes into ice water.

This will cause the tomatoes to split.  This will allow you to pull the skins off the tomatoes, and crush the tomatoes into the crock pot (we feed the skins to the chickens, who love them).  Then add any dried herbs you wish to use.  Fresh herbs should be added when there are only 5 minutes left to cook.  Cook down the sauce until it is as think as you want (we like it relatively thick) and serve, freeze or can.