I don't like to cook them down for fear of losing vitamins. Your method was my old method and it could be discouraging. 14 hours once to make a batch of sauce !
What I've learned to do, quarter them and have a bowl standing by where they get a slight squeeze to get what you can of water and seed without spending much time, then throw rest of quarter into pillow case. Fill it up and let them drip out over night. If you do it over a bucket you won't believe the incredible amount of water released. The combination of paste tomatoes and the overnight drip puts them at nearly sauce. Plus I don't remove skins, just grind so that thickens also.
The only cooking I do is a quick bacteria killing boil and simmer. 10 minutes total, then waterbath for 45
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