The Ingredients. You can add or subtract ingredients to match your taste buds.
Use 3 trays of ice and put into one or two gallon pitchers. Fill pitchers up with water so that the ice is floating 4 inches.
Boil some water. Once boiling, put tomatoes in boiling water for about a minute. Make sure tomatoes are at room temperature. You can tell when the tomatoes are ready to come out of boiling water by stirring them and looking at the skin. When ready, the skin will crack.
Take out of boiling water and immediately place in ice water. This process will soften the skin and make it real easy to peel the skin off, thus, getting more use out of the tomato.
Take out of cold water and start to peel tomatoes.
When all tomatoes are peeled, cut into slices. Blend until it looks like a smoothie. You can take the water and seeds out before blending or you can blend it all. Keep in mind that the more water in the tomatoes, the longer it takes for the sauce to thicken.
The sauce will be light pink while in the blender.
Once tomatoes are blended, strain the
paste into a pan. Discard what don't go thru strainer. Turn stove on
Med-High heat and add 4 tablespoons of butter/margarine. Stir
Frequently. Once it comes to a boil, turn the heat just above a simmer
and cover.
Stirring occasionally, for 45 minutes, the pink tomato paste will start to turn red.
Once sauce is to the thickness, you can add your spices. Simmer for 15 minutes.
Once finished, you can add pasta, or you could can in a Mason Jar and save for later.
