Peeling and seeding tomatoes took longer than I thought, so I wasn’t able to finish my sauce yesterday. I had a lot of writing to do today, so I started the sauce in the morning and let it simmer on the stove most of the day while I worked, about 6 hours. I’ve never made my own marinara sauce before, so I had to search the Internet for help. I found a great blog called Former Chef, with tips on how to peel and seed tomatoes, and a basic marinara sauce recipe. I usually make my own sauce using canned crushed tomatoes and I think that sauce tastes darn good, but I have to admit this recipe tastes way better.
After the sauce had simmered for several hours, I used a stick blender to puree everything while it was still in the stock pot. I let it cool completely, then ladled it into gallon-size plastic bags and placed them in the freezer. My 10 pounds of Roma tomatoes yielded three gallon-size freezer bags filled about half way. That was an awful lot of work and for a few meals worth of sauce. I’m not sure I’ll do it again next year. We’ll see.