Valerie Phillips: Slow-roast those ripe tomatoes to make delicious sauce

Published: Tuesday, Sept. 11 2012 5:42 p.m. MDT

Pinch the skins off and put the tomatoes in a blender or food processor. Blend until fairly smooth; you may want to leave the sauce a little chunky if desired.

You may want to strain it through a sieve to remove seeds, but I don't mind the seeds.

This recipe makes about 1½ to 2 cups of very thick tomato sauce.

You can freeze it, or use it immediately on pasta, pizza and any other way that you would use tomato sauce.

Options: You may opt to leave out the Italian herbs so you can flavor the sauce as you like. I added roasted chiles to make it into salsa. It was nice and thick, but it didn't have "fresh-made" flavor of raw tomatoes.

Valerie Phillips is the former Deseret News food editor. She blogs at Email:

Get The Deseret News Everywhere