Once I get all the tomatoes blended up, the juice goes into a large pan or stock pot to cook down. I like to reduce the volume by about half, which usually takes about 1 to 1-1/2 hours and results in a nice thick sauce. This unseasoned sauce can be used in a variety of dishes, from chili to marinara sauce to soups. And there’s no added salt or sugar – just lots of tomato-y goodness! This recipe can be scaled down, or up, as needed.
Unseasoned Tomato Sauce
A Happy Acres original
16 cups tomatoes (about 10 pounds)*
1. Wash tomatoes and drain. Core if necessary. Use firm, sound tomatoes of any size, shape or color.
2. Puree tomatoes in Vitamix blender or other powerful high speed blender until well blended. Pour tomatoes into large sauce pan or stock pan. Repeat until all tomatoes are blended.
3. Cook tomatoes over medium heat until volume is reduced by half, stirring frequently. Reduce heat to low as mixture thickens.
4. Fill freezer containers; seal, label and freeze.
5. Makes about 4 pints/8 cups.
Nutrition (per serving): 102 calories, 10 calories from fat, 1.1g total fat, 0mg cholesterol, 28.4mg sodium, 1343.8mg potassium, 22.2g carbohydrates, 6.8g fiber, 14.9g sugar, 5g protein, 56.7mg calcium, <1g saturated fat.
* Adjust up or down as necessary
For more recipes using tomatoes:
- Freezer Tomato Sauce 
- Homemade Tomato Ketchup 
- Homemade Tomato Paste 
- Slow-Roasted Tomatoes