Homemade Tomato Sauce

Yikes. I have a lot of recipes from the summer that I never got around to posting. Sadly, the time for fresh tomatoes has passed, but this is a super simple recipe that is perfect for canning or freezing.

Ingredients:

• 6-8 regular sized tomatoes, peeled, seeded and chopped
• 1/4 C. olive oil
• 1 onion, finely diced
• 2-3 stalks of celery, finely diced
• 3 cloves of garlic, minced
• 1/2 tsp. salt, or to taste

To peel the tomatoes, bring a pot of water to a boil. Add the tomatoes a few at a time and leave them in the boiling water for 30-60 seconds (depending on their ripeness). Remove the tomatoes with a slotted spoon and put them into a bowl of ice water (alternately, you could use a colander and running water). Once the tomatoes are cool, the skins should come right off with your fingers.

Slice the tomatoes in half and squeeze them over the sink to get rid of the seeds. Chop the tomatoes into large pieces and set aside.

In a large saucepan, heat the oil over medium heat. Add the onion, celery, and garlic and saute for about 5 minutes, until fragrant. Add the tomatoes and cook for about 45 minutes, stirring often. If the sauce begins to bubble too much, lower the heat to keep it at a simmer.