[mom3boys]

I’d love your recipe for the tomato sauce when you get a chance to post it, and the technique for making the tomato powder!

[JRandomFreeper]

For every quart of peeled and crushed tomatoes, 1/4 cup each of finely diced celery and carrot, 1/2 cup of finely diced onion, 1 clove of garlic, 1 stem of thyme. Saute those ingredients until they get some color to them. This is the part that scares home cooks.. When I say color, it's ok for there to be flecks of black on it so long as you don't scorch it (you'll smell/taste it if you do).

Add the crushed tomatoes, and stew for 15 minutes. Adjust seasoning with salt and pepper. Adjust acidity with lemon juice and/or sugar to make the flavor pop. It doesn't take much lemon juice and/or sugar, but every batch of tomatoes is different.

I puree mine, strain it through a china cap (you can use a regular strainer) and can it in a water bath, following regular canning instructions. It can be canned as is, without straining, your preference.

/johnny

[JRandomFreeper]

I forgot to mention with the recipe.... taste, taste, taste, and taste as you adjust to flavor and acidity. Can it when you get the flavor the way you like it.

/johnny