For a very chunky sauce, skip this step entirely and let the tomatoes break down into large pieces as they cook. For a smoother sauce, process through a food mill.
Winecoach and I did that! Alternatively, chop the tomatoes by hand. TIP: If you’re working assembly line style, one of you can core the tomato and place an X on the bottom, one can drop in the pan and remove to ice bath, and one can peel and blend. Pulse a few times for chunkier sauce, or process until smooth for a puréed sauce. Working in batches, place the tomatoes in the food processor fitted with the blade attachment. Discard the water used to boil the tomatoes. When finished blanching, use your hands or a paring knife to strip the skins from the tomatoes. Continue with the rest of the tomatoes, transferring the cooled tomatoes from the ice water to another large bowl as they cool. Using a slotted spoon, lift the tomatoes out and place them in the ice water.
Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds. Working in batches, drop 3-5 tomatoes (depending on its size) into the boiling water. Core out the stems from the tomatoes and slice a shallow “X” in the bottom of each fruit. I placed mine right underneath and even had a second bath going because I was quickly running out of ice! Fill a large bowl with ice and water and set this next to the stove. Bring a large (6 quart) pot of water to a boil over high heat.
Boil a pot of water and prepare ice bath.Mason jars, sterilized for canning, or containers for freezing.
Knife and cutting board – My go to is Nakano knife – use code “ANA” for a discount.1/4 to 1/2 cup freshly squeezed lemon juice or red wine vinegar.
HOW TO MAKE TOMATO SAUCE FROM SCRATCH WHAT Winecoach and I went to work, because there is really nothing better than homemade tomato sauce from scratch! We make it every year, and whole time consuming there is no secret. I was blessed with ALOT of tomatoes again, from my friend Tony Tomato.