Ann and I canned (jarred?) tomatoes today, my first shot at this. I picked up two 12-14# flats of San Marazanos at the Fort Mason farmers’ market. I used a recipe from The Kitchnn and modified it a bit, because it looked like too much work:

1. I did not peel the tomatoes. I could not even begin to think of the effort to blanch and peel maybe 300 small tomatoes.
2. I did not core the tomatoes, only popped off the tops

We quartered the tomatoes, pureed them for 10sec in the Cuisinart, and then cooked them up. I used lemon juice in half the batches and red wine vinegar in the other half. The only other addition is salt. I cooked them for generally an hour, the mid-point in the recommendation. The result was a somewhat runny, but lightly chuncky sauce. I ended up with a bit over 36 cups of sauce. I’m hoping this gives me a decent starting point as I start to figure out a red pizza sauce for my pizza’s. My kids aren’t interested, but I need to figure this out!

I struggled with my previous pizza dough when i took it out of the fridge, and let it rest for a few hours in the kitchen. I had started to put the dough on a large cookie tray, covered with foil. That seemed to give the dough a bit more room than in the large casserole. Problem was when I pulled the dough out and let it rest for a couple of hours under the plastic, the dough and plastic stuck like glue. So now, I pull the dough out and take the plastic wrap off, and let the dough rest for a bit, not too long. It then works beautifully! The end product is soft and silky, just right!