I do my own sauce every year. I used to do the hot h2o dip, to get the skins off. The acid will destroy your hands. As long as you get the skins off, take most of the seeds out. Put the meat so to speak in your blender. Add to pot with: fresh basil ,finely chopped onion, crushed fresh garlic,S&P. Bring to boil. there will be alot of juice so generally doesnt burn bottom of pan. Be careful though. I still use canning jars sterilized, dont fill to top, add hot tomato sauce apply lids loosely. Cool and pop in freezer. Always allow room for expansion in freezer or jars will rupture due to expansion. I add my tomatoe paste when making my choosen dish, along with the olive oil and simmer. Nothing like fresh sauce to bring you out of a winter funk!!!!! You can get an awsome tomatoe sauce machine online to separate the seeds and skin from the pulp. Makes the whole process a breeze,. They are about 25.00- Worth the investment in the time it saves. If you do get one ,put the seeds and skin through more then once. For a bushel of tomatos you will have about 3 cups of skin and seeds for the compost.
