A few weeks ago I was at the farmer’s market and I noticed the California tomatoes are still going strong. There was one vendor that had a huge box of the most luscious tomatoes and he was selling it for a dollar a pound. I decided to take that box home and make my three hour tomato sauce and then freeze it. That way when I needed a taste of summer in the dead of winter I could just defrost this sauce and make dinner! Yum!
I start by halving the tomatoes and cutting the stem area away. Even after three hours the stem area can still be woody and tough.
These tomatoes were fairly large so I cut them into quarters and then put them in a pot.
I decided to keep this sauce very plain so when I eventually used it I could infuse the plain tomato sauce with whatever herbs I needed for the dish I was making. I put the pot of tomatoes on a medium low heat, uncovered, and then waited.
After 30 minutes I use a potato masher to help break them down. Then I let the tomatoes keep on cooking.
After and hour this is what they looked like.
And this is what they look like after two hours. I decided to stop at this point and let the sauce cool. I didn’t add any sugar or salt because I will do that when I defrost the sauce. Though time consuming, cooking summer tomatoes down over a long period of time infuses the sauce with the most potent and unbelievable tomato flavor. I almost can’t wait to eat the sauce! So if you happen across a big box of fresh tomatoes, I highly suggest making and freezing your own tomato sauce.