Alrig
ht, so the Roma tomatoes are all coming ripe at the same time, just as I hoped. But this means I need the best tomato sauce recipe you know.
I want to be able to can the sauce (or freeze it), and I’d like it to be nice and thick with lots of flavor. I can’t eat green peppers, and Philip doesn’t like onions. But otherwise, we’re open.
So what’s in your sauce? How long do you cook it? Over what temperature of heat?