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Fresh Homemade Tomato Sauce With Skins On

Tomato sauce from scratch without all the peeling, seeding, and straining? Yes, it’s possible!

If you tend to shy away from homemade tomato sauce because of all the work involved, this recipe is for you.

Leave the skins on (they’re delicious and nutritious) and make several batches in one easy afternoon.

Ingredients

15 pounds tomatoes, stems removed 8 tablespoons bottled lemon juice (optional, if canning)

Step 1: Working in batches, quarter or coarsely chop the tomatoes and add them to the bowl of a food processor. Pulse a few times to your desired level of chunkiness.

Step 2: Transfer the tomato puree to a large stockpot, then repeat Step 1 until all tomatoes are processed.

Step 3: Place the stockpot over medium-high heat and bring the puree to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 30 to 90 minutes until the tomato sauce is thickened to your liking.

Step 4: When the sauce is finished, let cool to room temperature, then transfer to jars and refrigerate for up to 1 week.

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