|Wash them, duh|
|cut out the core and the nib at the bottom|
|Into the pot, with some olive oil...be generous|
|Put lid on, simmer 15 mins, stir them up every minute or so|
|The peels are starting to fall off, keep stirring to get the squishy ones to the top, and the solid ones on the bottom|
|Almost time to take the skins off|
|Super squishy, lots of liquid. Turn off heat, carefully pour contents into a big bowl! Time to peel them!|
|Stab them with a fork in the stem end, skins fall away, drop peeled tomato back into the pot|
|Strain the juice at the bottom of the bowl for skins that got away...pour the rest of the liquid into the pot|
|Peeled...look at all that liquid! MMmmmm|
|Simmer on stove top 5 hours or so...the more you have in the pot, the longer you need to let it cook - LID OFF|
|5 hours later...|
I stopped using canned tomatoes (thanks to a reader!), so this is how I start my morning when I am making pasta, chili, or stew...
I've tried the whole blanch and peel tomatoes then simmer them, and both times I burnt it. There isn't much liquid going on. Do you add liquid? Less heat? simmer covered? I don't know...this works for me!
What are your sauce secrets???
ps. option to add whole garlic cloves, peeled, to the sauce for the last hour. Or some basil is good too!
pps. No time to take pretty pictures at the dinner hour