I don’t know how many times I’ve vowed never to make tomato sauce again. It’s just a plain hassle. It’s messy and it has to happen at the hottest time of the year. Wash the tomatoes, peel the tomatoes (after a minute in boiling water), boil the tomatoes, blend the tomatoes, then simmer the tomatoes until they are sauce like. This takes for-effing-ever. Then you need to can them. Which is actually jarring them and then boil them again. The process takes days. I started on a Sunday (it was 90 degrees) and finished six days later.
The results are stupendous. But I don’t want to use the stuff. It’s too valuable.
