Keeping the skins on makes it even easier, plus they contain pectin, which helps thicken the sauce.
Gently squeeze out the seeds and discard (don’t worry if you don’t get them all).
Place the tomatoes on top.
Cover and cook for 2 hours on High or 4 hours on Low.
Puree with an immersion blender or in a regular blender in batches until chunky.
(Use caution when pureeing hot liquids.)
Season with the remaining 1/2 teaspoon salt and pepper (or crushed red pepper) to taste.
Puree further, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
