Peel tomatoes by dipping them in boiling water for 30 to 40 seconds; slip off
the skins. Remove cores. Cut tomatoes in half around the middle and squeeze out
seeds. Quarter tomatoes and place them in a baking pan lined with foil.
ingredients over the tomatoes and bake for 2 to 3 hours, or until tomatoes collapse,
become saucy, begin to lose moisture and turn slightly brown. Stir the mixture occasionally
to break up. (As moisture cooks out, volume decreases.)
When the tomatoes have been reduced to a chunky sauce, remove from oven.
through the food processor or use in chunky form.
Makes 4 1/2 cups.
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