Crushed tomatoes is something that I use often, it’s in many of my recipes. At times I use canned crushed tomatoes when I am out of my homemade, that is why this year I planted extra tomatoes so I can make more!
I don’t know how to can, so I freeze my tomato sauce. It stays good in the freezer for the whole year, basically until the next tomato season!
There really isn’t any measuring here, when I go picking tomatoes in the field I usually get a few bushels worth, which last me a whole year.
First rinse all the dirt from the tomatoes, then cut in half, place on a baking sheet and drizzle with olive oil and salt, then place them all skin side up, bake at 400 for 1 hour and half until skin is wrinkled, may take less time depending on your tomatoes and oven. Remove from oven and cover with foil wrap for about 5 minutes, the steam helps the skins separate for easy removal. Or you can remove skin with tongs as soon as you take them out of the oven.
Remove skin and discard, add all the tomatoes in a large pot, repeat slicing and baking and removing skins until all tomatoes are done.
With your hand held blender, blend the tomatoes until they become pureed, add salt and taste. Using a ladle transfer the sauce into BPA free freezer bags, or freezer safe jars or containers.