08/24/2026
I managed to find a bushel of tomatoes this weekend to get started with preserving. This is officially the latest I have ever started on tomatoes. But, as I am still dealing with the last of the peaches, I am ok with that!
Here is a look at how I make sauce a pretty hands off process. It does take time, but very little stirring and fussing. If I am making a recipe I weigh out my tomatoes before starting. If I am making plain sauce, then I just use what will fit in the pans.
Ideally, I like to start tomatoes in the evening. I have two large granitewear roaster pans that fit in my oven. I wash and quarter tomatoes into the pans until full. I then place them in the oven at 350. I keep an eye on them, occasionally pushing down tomatoes that show browning with a wooden spoon. When I am ready to go to bed, I give them another stir and put the oven on 200 overnight.
By the next morning, my pans are usually reduced by half. If not, I crank the oven back to 350 to reduce faster. Once reduced by at least half, I turn the oven off and let them cool some. When I take them out of the oven, I place all tomatoes into one pan and wash the other one. I then run all the tomatoes and juice through my tomato mill, placing the puree into the clean pan. Once complete, I stir and place back into the oven at 350.
I continue cooking and stirring occasionally until reduced to the correct thickness. Once ready, I leave it cooking in the oven while I set up for canning. When everything is ready, I place the pan on the stove and fill jars with hot sauce and can.
If I am making a sauce with other ingredients, I add them after milling. Sometimes it takes two pans. If so, once reduced I combine them to make sure everything is properly combined before placing in jars.
Hopefully this is the first of many batches of tomato products I preserve this season!
