Can you leave skin on tomatoes when making sauce? Yes you can with our no-peel tomato sauce recipe.
When you have a ton of fresh homegrown heirloom tomatoes from the garden, save some time and skip the tedious peeling of tomatoes step. Just core, and grind the tomatoes up in a food processor, then cook them down in a pot. This leaves us more time for pickling and gardening. You can can or freeze the sauce in freezer-safe containers for winter use.
NO-PEEL TOMATO SAUCE RECIPE:
INGREDIENTS:
• Tomatoes (as many as you have)
Canning Method (Shelf-Stable):
with room for 4-6 quart-sized canning jars
(wash jars and lids with soap, rinse and then boil jars to disinfect.
Remove and drain water, set on a towel on countertop)
2. Put 2 tablespoons of bottled lemon juice per jar
(this makes it more acidic and shelf-stable)
3. Follow the directions above to make the sauce, transfer the hot tomato sauce into the hot jars, leave about 1 inch of headspace
Yeah, that's right: NO need to peel those tomatoes!
The skins are delicious and nutritious, too!
We like to throw in fresh oregano and basil at the end for an extra burst of flavor, and add salt and pepper to taste. You can even add peppers to this if desired. :)
Reduce and thicken the sauce by cooking in a large stock pot.
Taste and season as needed.
The final no-peel tomato sauce is a thick and delicious flavored marinara sauce that goes great with pasta, or for using for eggplant parmesan, pizza, you name it!
NO PEEL SALSA RECIPE:
You can also turn this into SALSA by letting this sauce cool. Then, add any hot peppers of your choosing (or even super hot peppers), a bunch of chopped cilantro, and freshly diced onions (soak strong onions first in cold water for 20 minutes and drain them to sweeten). We also like to add lots of freshly chopped garlic to the salsa to add heat and loads of flavor. Enjoy with chips or on tacos!
