So glad you liked it!

Thank you so much for your help and all the information! Extremely helpful ☺️❤️

The amount you get from this sauce will vary a bit based on how watery the original tomatoes were (and how much of the seeds and stuff you had to remove) and how long it’s simmered. That said, I’d probably say 8 oz. of dried pasta (I like a lot of sauce on my pasta so I’m erring on the side of saucier – you can use more pasta and be fine, probably!).

When you cook the pasta, save a LOT of the salted pasta water. I like to cook my pasta to just BEFORE al dente, add it directly to the sauce using tongs, then also add some pasta water, about a half cup at a time, and continue to let it cook in the sauce with the pasta water until it’s fully cooked to your liking, continuing to add pasta water as needed. Then pasta will absorb some of the sauce to make it flavorful during this time, and also the starch from the pasta water will help thicken the sauce so it clings to the pasta and isn’t watery and the salt from the water will help flavor everything. Adding the pasta water will also help the sauce go a bit further, if you used too much pasta for the sauce, adding more pasta water will help it coat all the pasta. I know that answered more than your question lol but hope that helps!

I haven’t tried it with canned tomatoes or pomi tomatoes yet but I don’t see why not!

Glad you liked it! Love the tip about how to make a tomato cream sauce. Thanks for sharing!

Was so delicious. Sometimes, I also add some Half & Half at the end to make it a lower fat cream sauce.
This recipe is a keeper! Tonight I served it over ricotta raviolis.

I’ll look into it, thanks!

Black skinned tomatoes can be used, and will only add a darker color to the sauce (so yes, avoid them if your goal is a bright red sauce!). As far as leaving skins and seeds in – while this may be a tempting shortcut, and can certainly be done if you want, the skins and seeds do definitely add bitterness and the skins of tomatoes won’t break down enough to result in the silky smooth texture I was looking for in this sauce recipe. While this recipe does call for removing the skins and seeds for texture and flavor reasons, you can certainly make that choice for yourself. Almost all Italian homemade tomato sauce recipes require removing skins from tomatoes. Love the tip about blanching the garlic – I’ve never tried that!

I can’t provide good advice about canning unfortunately, but I do know there has to be a certain PH level for it to be safe. This might be a good place to start – they recommend adding lemon juice to citric acid to make it acidic enough! https://nchfp.uga.edu/how/can_03/tomato_sauce.html

Yes, yes, I did mean box grater! Thanks so much for bringing this to my attention – it’s fixed!