Deb's first step was to remove the skin from the tomatoes. So here they are all sliced with x's on the bottom (I just thought of something I want in my kitchen- a wall mounted wireless tablet, so I can look up my favorite recipes, but not take up valuable counter space.)
Then you had to drop them in boiling water for a couple seconds, then transfer them to ice water. Here's where I learned my first lesson of the day- make sure the water is actually boiling. I dropped them in when the water was hot, but not boiling. I ended up having to throw them back it. This method works pretty slick if the water is actually hot...
After the tomatoes were all ready, you were to add minced garlic, onion, carrots, and celery to some olive oil and let is simmer for ten minutes. Mincing isn't something I'm good at, so I used minced garlic from the store, then just shredded the onion and carrot. We didn't have celery in the house, and as it was nap time, I couldn't run out to get some.
Here they are all peeled. Next step was to slice them vertically, squeeze them to get the juice and seeds out, then chop them and dump them in the pot. I sliced them, but squeezing didn't work, so I just used my thumbs to push it out, then squished the remaining flesh through my fingers and it plopped into the pot. It was at this point that I remember canning all the stewed tomatoes and tomato juice with my parents in the summer. When we did it then, it was always the hottest day of the summer (it was near 100 when I did this), and they didn't, and still don't, have central air. I was very grateful I was doing this in my cool kitchen. I also remember why my mom always wore an apron. Another lesson I learned, don't wear a light shirt or glasses when doing this- they'll definitely get splattered.
As you were squeezing the juice and seeds out, you were to reserve the juice in case it needed to be added to the simmering sauce. This is all the juice I got from the tomatoes above. After canning with big boys or early girls last year and the excess amount of juice they had, it was nice to work with the Roma.
It was a bit chunky, and I kept thinking it looked a little rustic. It tasted pretty good. Better than the ones I tried last year, though it still felt like something was missing, so the quest will continue (that's the plan for today's nap time). We really couldn't taste the sauce on the finished pizza. Don't know if that's good or not. I thought it was fine, as I'm not a big fan of lots of sauce or sauce flavor on my pizza.
I wish I had a faster method of removing skins, seeds, and juice. That's the most time-consuming part...