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NE Indiana | I make it every year. Just like you said, it's the same as sauce, you just cook it longer. If you have good heavy pans scorching is not an issue, just stir occasionally. It does take a long time, don't start late in the day.
Using paste tomatoes like Romas makes it go a lot faster.
I can some of it, but most I freeze in ice cube trays and then pop out into zipper lock bags. Very handy to just grab a cube or two as you need it.
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