I've never made tomato sauce before, but I have been meaning to for some time. We eat a lot of pasta and pizza in my house, and making the sauce to go with them would be a natural progression.
I thought I might experiment with making the sauce in the bread machine, which I have used to make fruit jams before. How different can a tomato sauce be? After all, isn't jam just fruit sauce with sugar?
Step 1: Ingredients
I loosely followed this recipe, but used my lazy shortcuts that will undoubtedly affect how the sauce turns out.
600 grams of tomatoes, both canned and fresh
1 tbsp olive oil
1 tbsp onion powder
1/2 tsp garlic powder
1 tsp sugar
Dash of red-wine vinegar
The canned tomatoes had small green chiles in it, but I figured that a little bit of spice wouldn't be bad. I used the rest of the tomatoes that I had left over from the Carbonating Tomatoes instructable. (And I did not use the carbonated tomatoes in this one!)
I used the onion and garlic powder because my eventual goal would be to make this "slow cooker" style- dump everything in the machine in the morning, and come back later to completed sauce. Frying and softening onions and garlic would be an extra step.
Step 2: Sliced Tomatoes
I merely sliced the plum tomatoes. I did not seed or skin them. Many recipes call for both, but others say to leave them on for a chunky texture and a more intense flavor.
Using only canned tomatoes will probably make this step an unnecessary worry. I think leaving the skins on is also (partly) why the sauce is bright orange instead of red.
Into the pot with them!