No more messy kitchen from straining tomatoes or hours and hours of simmering the puree down to thicken. I use this method for pasta sauce, pizza sauce, or just plain tomato sauce.
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Method, wash and then quarter tomatoes with the top core removed. Put them on a cookie sheet skin side up. Bake at 425* for 30 to 45 minutes. When skins are peeling and dark remove them from the oven. Purée it in batches in the blender, seeds and skin which helps to thicken your sauce. Plus it’s healthy for you. Next, put the purée in a roasting pan or a crockpot or stove top and add lemon juice salt and spices and let it cook down to the desired thickness. Enjoy!
Blessings!