Garden Fresh Tomato Sauce

LOVING the daily harvests from the garden, but I realized something... I have a lot of Tomato. A lot. Tooo many to use. I've given away baskets to neighbors. Given away baskets to family. Made Salsa Verde, mild and spicy. Made some Red Tomato Salsa, mild and spicy. Yellow tomato Salsa, mild and spicy. Made some sun dried tomato, with a few different style herbs. Eaten salads for days, now... so, what's next?

Tomato Sauce

Below First, garlic and onion from the garden, diced and into a pot, with some Olive Oil.

Above Yesterday, before the storm, I picked a lot of San Marzano Tomato. San Marzano is an indeterminate plant variety, meaning the grow and produce right up until the first frost. These are grown mostly for making sauces and I planted 4 of the plants specifically, with this is mind.

Below Dicing up the tomato into chunks, I also removed ends and tips. AND any white bits inside. I have baskets and baskets of cherry tomato, yellow, red, and white, and any that were mushy and cracked, went into the Quisinart, too. Pulse, Pulse, Pulse

Below In Addition to the San Marzano and Cherry, I also cut up some of the overripe Cherokee Purple, and Black Tula tomato.

Above Out to the garden and picking some fresh Oregano, and a couple kinds of Basil!
Below Diced and into the blender as well!

Above I grabbed a few Purple Pepper, and diced them, for the sauce.
Below the pink frothy blended tomato was a bit watery and too much for the single pot, so, I boiled them down some, and then, filled the one larger pot, with the reduced sauce.

(with a few secret ingredients):

I'll let the sauce simmer, and reduce more for another 12 hours (a total of 24 altogether!) Next, I will bag this sauce in one gallon Freezer Ziploc bags, to freeze and pull out when the time is right.