Mariquita Farm’s Community Supported Agriculture

Tomato Sauce Making Photo Essay
Tomato Sauce Recipe Page || Tomato Recipe Page

	The tools for making the sauce. The metal thing with the red handle is a food mill. I use the insert with the smallest holes, it gets all the seeds that way.
	Remove the stems, wash the tomatoes.
	Halve the tomatoes.
	Put in a pan over fairly high heat. I then put about a 1/4 cup of water to get it started, it keeps the tomatoes from scorching before they start releasing their own juices.
	The tomatoes half cooked.
	The sauce ready for the food mill. Remember: it's HOT and will cause bad burns if not handled carefully or allowed to cool some before milling it.
	The food mill ready for the sauce
	Milling the tomatoes
	The seeds and skins ready for the compost. In one flat of tomatoes, I had to clean out the food mill once in the middle.
	One flat of early girls produced 8 quarts of watery sauce, or 5 1/2 quarts cooked down sauce. I mark the lids with 'tomato sauce 05' on the lids with a sharpie. They can then be put directly in the freezer (these are freezer/canning jars) or 'canned' in hot water. You can also use freezer bags if you're going the freezer route.