Homemade Tomato Sauce

Someone needs to tell the tomatoes that it's almost November. My dad's 4 tomato plants are still producing even though they are far from pretty. But they're still edible. And if you just can't imagine dining on bruschetta or fresh tomato and mozzarella salad in October then go ahead and freeze up a batch of homemade tomato sauce before you pull up those tomato plants for good.

10 large tomatoes

olive oil

4 cloves of garlic, chopped

1 tsp salt

1/2 tsp sugar

1 tsp dried Italian seasoning

Score with an X and drop into boiling water. When the skins start to peel back, place tomatoes into an ice bath.


Remove tomatoes from ice bath and peel off the skins.

Squeeze out the juice and seeds.

Put into a blender and add sauteed garlic. Blend till smooth. Pour into a large pot and bring to a boil. Cover and reduce heat to simmer. After 1 hour, add salt, sugar and Italian seasoning. Simmer for another hour uncovered. Makes about 3 cups of sauce.