We are right in the middle of tomato season here at Glory Garden.  If you come through our kitchen this time of year, you will either see flats of tomatoes waiting to be processed, tomatoes cooking on the stove, or the big canner kettle going on the stove.  For my family, it's a yearly tradition and indicates the changing of summer to fall.

When I hear some people talking about skinning and de-seeding their tomatoes, I think, "Ugh! Why bother?"

I made a quick video showing the method we have used for many years.

Even if you don't can, this method can be used to make tomato sauce to eat fresh or freeze.

Tomato Sauce- The Lazy Way

1- Wash and core your tomatoes*.

2- Place them in a high powered blender and blend until smooth.

3- Pour into a large sauce pot. Bring to a simmer and cook for several hours until the tomatoes have reduced in volume to about 50-75% of the original volume. You can make the sauce as thick or thin as you like depending on how much of the moisture you cook out of the tomatoes. Do not cover the pot because that would prevent the moisture from evaporating.

4- (Optional) After cooking, you can blend the sauce again if you want it perfectly smooth.

5- Can or freeze.

6- Use in chili, spaghetti, enchiladas, soup, etc. Remember that there is no salt or seasoning in this tomato sauce, so add the salt and seasoning when you are making your dish.

*Any kind of tomato will work (even cherry tomatoes). Romas are a dry meaty variety and therefore will not have as much liquid as a juicy beefsteak type. But any kind of tomato works.