How do I make sauce from garden tomatoes?
HI, I posted a question on the tomato forum and Trudi was nice to respond and said to ask over here....so here goes.
I've been reading about how the canned tomatoes have that white liner that is supposed to be harmful. That being said I want to grow my own tomatoes and make sauce from them. I don't plan on canning but can freeze what I need for the year. What I usually use for a small pot of sauce is 2 cans whole tomatoes(redpak) run thru the blender and 1 can Puree.
So I need to know, what type of tomatoes should I grow -- plum/paste types? And do I need a strainer (I hope not) I was reading thru some old posts and see people use a strainer which I'm hoping I don't need to buy) Do I remove the seeds and gel from the tomaotes (read that too?) Do I bake tomatoes before I freeze them? - Basically what do I have to do to get the consistency of a jar sauce? I've tried to make a tomato sauce once last year and it was really watery after cooking for 2 hours.
I appreciate any tips you can offer:-)