I have a number of heirloom tomatoes that have been ripening up pretty fast, so I blended some tomato varieties to cook down into a wonderful sauce. I washed and cored the tomatoes, (I leave the skin and seeds ) added to a stock pot, then I added plenty of basil, garlic, thyme and oregano. I cooked it just a few minutes. I then put the softened tomato mixture into a blender to puree down the tomatoes and herbs. I put the tomato puree back in the stock pot and cook down until the tomato mixture is a thick sauce. I taste it, then add sea salt as needed. I added just a bit of sugar, about 2 tsp's.
Ginny
