How to Make Homemade Tomato Sauce

 Fresh tomato sauce is very easy to make.  The taste is the most obvious reason to make your own.  The other reason you should do it yourself is for your health.

Canned tomato sauce often has added sugar, high fructose corn syrup, unnaturally extracted vegetable oils, soy, and preservatives.  When you make your own, you know what's in it.

• 1 kg. (a bit over 2 lbs.) fresh tomatoes
• water
• a heaping teaspoon of gray or Celtic salt

1.  Wash the tomatoes, and arrange them in a circular pattern inside a large pot.
2. Sprinkle them with the salt, and then fill the pot with water.
3. Bring the pot of tomatoes to a boil on high heat and then turn the heat down to low or medium low to simmer.
4. When the skins begin to split open, take them off the heat, and pour out the hot water.
5. Replace the hot water with cold water, and let them sit awhile until they are just cool enough to touch.
6. Pour off the water, and peel the tomatoes.  Remove the tough stem "plug" from them.
7. When all the tomatoes are peeled, mash them with a potato masher.  Alternatively, you can run them through a food mill.

There you have the basis for your tomato sauce.  You can use this as is or you can cook it further with herbs or whatever else you like.