Every year I process a dozen or so quarts of tomatoes. Some are used in stews or soups, but most get cooked down into rich spaghetti sauces as needed throughout the year. But we were finding, to my disappointment, that we would still reach for store-bought spaghetti sauce when we needed a quick fix dinner.
So this year I am taking the time to cook large batches of tomatoes into sauces that we will can for quick meals. In the first batch, some olive oil, garlic, and 6 quarts of tomatoes became 2 quarts of thick sauce. I never like the way the store-bought sauces taste when they add the spices for me, so I didn’t add any spices. It won’t take any more time to add ‘fresh’ basil and dried herbs last-minute when we need those quick dinners.
How else do you process your tomatoes?