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Old February 21, 2017   #15
brownrexx
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Join Date: Feb 2016
Location: Southeastern PA
Posts: 883
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I make and freeze pasta sauce from my fresh tomatoes. I core and then dip whole tomatoes in boiling water and then ice water to remove the skins.

I squeeze the tomato over the sink and this removes most of the seeds and gel and then I rough chop the tomato's into a colander to drain for about 30 minutes. This gets rid of excess water and keeps my sauce from being watery. After draining for 30 minutes I make my pasta sauce with the fresh chopped tomatoes, onions, garlic, herbs, tomato paste, beef broth, vegetable broth and some Italian sausage. I still have some seeds in my sauce but I don't try to remove all of them. I freeze my sauce in mason jars.
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