(Click on pics to enlarge)
One big batch of fresh San Marzano tomatoes or a combination of San Marzano, Roma, Cherry and another tomato.
Run the tomatoes through a tomato miller. This mill machine separates the seeds and skin from the meat. This yielded exactly 56 oz. of meat.
In a large pot, add all these ingredients.
1/3 cup olive oil
Pinch of red pepper flake
1 tsp. sugar
1 tsp. salt
¼ tsp. freshly ground pepper
56 oz. milled tomato meat
In a small food processor chop:
4 garlic cloves
1 TBSP fresh oregano
1 TBSP fresh basil
1 TBSP fresh mint
Add the herbs to the pot and cook all on a low temp until the water evaporates and the sauce gets thick. Maybe 3 hours or more on low. Refrigerate overnight.
Spoon 15 oz. in quart size freezer bags and freeze for next year.
I also grew my own garlic, oregano, basil and mint.
As of 3/4/21