Make Sauce With Your Garden Tomatoes

By

treazure

I do as Pcheflm does and puree the tomatoes in the processor then simmer the sauce down. I do remove the skin from the cultivars with thicker skin. The only time I remove the seeds is when I am saving the seeds to plant the following year. I am a rabid gardener and use primarily non-hybrid, Heirloom, open pollinated seeds. My goal is to have seeds from every Heirloom tomato in existance!

By

rockinmommy

People take out the pulp from tomatoes when they are canning spaghetti sauces and such because they are trying to cook the sauces down to more of a concentrate for canning. For example, I make quart jars of concentrated spaghetti sauce and add 2 cups of water to it when I prepare it for dinner. It saves valuable storage space when you can use 2/3 the amount you would normally need. If you are making a fresh sauce then I would strain it just like you suggest. :)

By

lyonpridej

I agree, it doesn't make sense! I use the entire tomato too. I saw a tv show a few months back. Can't remember the show,but it was on PBS on a weekend morning.Can't remember the name of the cook, but he is an Asian man with his own show on Asian food & he had a guest who is a famous Spanish cook/chef who went on & on about American's silly habit of removing the best part of the tomato-I'll have to see if I can find out what show it was cause I forgot I wanted the recipes he used!

By

pcheflm

When I use fresh tomatoes for my sauce, I put them in the food processor and puree them. The seeds and skins end up getting ground up into the sauce. It comes out great.

By

redhatterb

I have always used the entire tomato when canning sauce, the other way is too time consuming. However, we have always wanted the tomatoes as whole as possible when the process is completed.