Thick & Chunky Tomato Sauce

Ingredients: Yields 2 ½ Quarts of Sauce

5 Quarts of Tomatoes with Juice Squeezed and Removed (Roma, Better Boy,…)

1 Pound Ground Breakfast, Hot or Sweet Sausage (Cook until browned and crumbly, 5 to 7 minutes. Drain and discard grease.)

1 Bell Pepper Chopped

1 Sweet onion Chopped

3-4 Cloves of Garlic Minced

1 Cup Fresh Oregano Chopped

1 1/2 Cups Mushrooms Chopped

1/2 Cup of Dried Kale

1 Small Zucchini Shredded fresh or ½ cup dehydrated

1 Small Yellow Squash Shredded fresh or ½ cup dehydrated

1-1 ½  tsp Salt (adjust to taste)

Pepper to taste

½-3/4 tsp Stevia (adjust to taste)

1. Wash tomatoes.
2. Core and score an X on the bottom of each tomato.  
3. Easily remove the skins from tomatoes.  Add 5-6 tomatoes at a time to a large pot of boiling water for 45 seconds. Then drop tomatoes into an ice bath (cold water and ice in a sink or large bowl) for 1-2 minutes.  The skins should slip off easily. Discard skins.
   Pro Tip:  Don’t skip this step! Leaving skins on tastes like you are eating paper. I only skipped this step once, never again.
4. Squeeze tomatoes (I use my hands but you can use a potato masher) and discard the juice and seeds to reduce cooking time.  
5. Cook tomatoes down. Add tomatoes to a large pot and simmer 60 to 90 minutes. Stir occasionally. If you like a thinner sauce simmer less time.
6. Now add the rest of the ingredients to the sauce and simmer for 20-30 minutes to meld flavors.
   
   Fresh Homemade Tomato Sauce Found @greenthumbcooking.com/blog/
   
   
   
   
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