
First, you have to peel and seed the tomatoes. I used this tutorial, and it was perfect. I had 8 large tomatoes. Word of advice, since this is so time consuming, I would make A LOT and can it. Eight large tomatoes does not make a lot after they have cooked. It made the one mason jar, plus the spoonfuls used on two servings of tortellini--aka--not much. So, if you are going to use Roma's, I'd go to Costco and get two or three of their boxes.
To add one step after seeding, I would give them a quick whirl in your food processor or blender. I didn't know what to expect, and I thought they would break apart more during cooking, but they didn't. I had to puree after the sauce was cooked, which worked fine, but would have been easier to do before.
To make the sauce:
2 yellow onions, peeled and diced (about 2 cups diced)
2 Tbsp olive oil
5-6 cloves of garlic, minced (about 2 Tbsp-I cheat and use jarred minced garlic)
2 Tbsp dried oregano
1/2 cup red wine vinegar or balsamic vinegar
12 cups peeled and seeded fresh ripe tomatoes
salt and pepper to taste
2 Tbsp olive oil
5-6 cloves of garlic, minced (about 2 Tbsp-I cheat and use jarred minced garlic)
2 Tbsp dried oregano
1/2 cup red wine vinegar or balsamic vinegar
12 cups peeled and seeded fresh ripe tomatoes
salt and pepper to taste

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