Still, don’t throw the whole tomato away. Just cut off the icky spots to compost later.
I love how I can still use the tomatoes with blossom end rot for sauce.
True Fact! I smell each and every tomato quarter or half to make sure it doesn’t have a rotten or unpleasant smell to it.
If I get a whiff of anything icky, I immediately send it to the compost bowl. You don’t want to taint the sauce. Even the smallest bit can ruin a whole bowl of sauce with a yucky flavor.
The orange bowl is waiting for all that yummy puree to flow down.
The blue bowl is catching all the seeds and pulp.
The red bowl is the pulp that is still liquidy and therefore needs a second run-through.
Since I am low on tomatoes this year, I decided that after I ran the tomatoes through once I would dump all the pulp back in and run it through again.
You’d be surprised how much extra puree I got from doing this! In fact, if I weren’t so tired, I’d give it a third try.
*Note*: the second run-through does make the machine leak a bit and you’ll have more mess to deal with if you try this at home.
But wait till you taste the sauce. It’s totally worth it. Fresh, delicious, organic and sweet. But not too sweet.
No sugar added or needed.
Now I have two pots but pretty soon I’ll dump the one into the other.
I plan on making this sauce very thick this year so I will boiling it down for many hours. The smell wafting through my house is amazing.
I know canning is popular but I can’t bring myself to deal with the sterilization process. When the sauce looks and tastes about right, I ladle it into Ziploc bags in usable portions and simply freeze it.
You can season it now to your liking, but I prefer to wait until I defrost it to season.
This way I can throw fresh ingredients in like basil, garlic, oregano, Parm cheese and other Italian seasonings.
Sometimes I even add mushrooms and onions, but not usually as I find it detracts from the amazing fresh flavor!