Canning tomato sauce was the one thing I knew I’d have to do in my journey of preservation. Not just because it’s tomato season and it seems insane not to, but because I’m one of those people that never buys or uses jarred sauce because I don’t see the point. Having said that, I’d love to! I’d love to not be that OCD that I can’t just let go…but such is life. But what better way around said OCD than to jar my own sauce.
I went incredibly simple with this first batch, knowing that I’d want to be able to preserve the flavor of the tomatoes most, and because I always want sauce to bend to the dish I’m creating. As I sauteed up the onion and threw in 2 pounds of heirloom cherry tomatoes (both from my garden and the market) I had that feeling I get every time I make any kind of tomato sauce. My house smelled like heaven and comfort and perfection all rolled up into one.
But the best part? I didn’t peel one tomato, not one. I let the tomatoes simmer with the onion, garlic, and fresh oregano, turned off the heat, and stuck my Immersion Blender right in the pot. Within minutes I had juicy, velvety, simple tomato sauce. I sealed up three jars worth and put them in the pantry, where they’ll sit until a ridiculously snowy day when I need them most.
That is, if I can fight the urge to pop open a jar before then. Ah, that patience thing again…