We are growing plum tomatoes (in addition to heirlooms and beefsteaks) which are ideal for make tomato sauce. But when they come off the vine and as we become busier with guests staying at our inn, I'll just wash them and throw them in freezer bags and freeze them whole until I'm ready to make sauce. As an alternative to a laborious canning process, the defrosted tomatoes are soft but retain their flavor and juices and the skins just peel off. Put them in the food processor, then the pot to make Italian tomato sauce. How easy is that...
Here's a recipe for my homemade Italian sauce. Enjoy!
2 28-oz. cans of Cento San Marzano plum tomatoes or 20-24 fresh plum tomatoes
1 6-oz. can of Cento tomato paste
10 cloves of garlic, sliced or minced
8-10 basil leaves, sliced
2 tablespoons of olive oil
Saute garlic in olive in a large pot until tender, but not browned, for a couple of minutes; then add basil. Process plum tomatoes in a food processor until pureed and add to garlic and basil mixture and simmer for half an hour. Add cooked meatballs and simmer for another 30 minutes. Serve over your favorite cooked pasta.