We have had several half-ripe tomatoes with bad spots, so resourcefully speaking, I had to do something so that they would not become a total compost. (I do love the red-yellow-green color combination of these heirloom tomatoes.) There has not been an abundance of tomatoes this year to warrant a big production of canning.
I cut up the good parts of the (washed) tomatoes, threw them in three smallish crock pots, chunked up about 1 medium red onion, and a handful of basil leaves from the garden for each crock pot. That's it! I did not even take off the tomato skins. I let it cook all night on high, no lid, so that the moisture would decrease. I did not even add salt. Next morning I turned the crock pots down to low for a couple of hours, then turned them off and let them cool down. I saw that the volume had gone down to about half and the mixture was getting thick enough to make good sauce. Then I just put the contents into the blender. It tastes wonderful! Sweet, thick, and just right. I have made several batches--canned some of it, ate some on our mud-oven pizza (more about that later), and had some on spaghetti. It could easily be frozen. Great sauce, very little work, using up what is available.
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