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The end of summer means resurrected cheesy Halloween stores as well as cheap(ish) heirloom tomatoes from the farmers’ market, ripe for canning in a sauce for winter.
While my good friend claims he gets canning tomatoes for free from the market, this is my first attempt at tomato sauce. I’m not quite as “go gettum” as he is so I just paid $15 for a flat.
My recipe is adapted from food & style, (including not removing the seeds - lots of work when I don’t really mind them - and simply boiling the jars in water to seal them rather than using a fancy machine). Seriously, adapt yours to your taste!
