Prepare the tomatoes by coring them and scoring the bottom with an X. Pop the whole tomatoes in the boiling water and cool them in icy water after the skins start to crack.
It takes about a minute depending on how hot the water is.
Once the tomatoes cool you can peel them. Honestly, I like the cut the tomatoes in half and lay them on a paper-lined oven tray, skin side up, and broil for 3-4 minutes method better. Just let the tomatoes cool and the skins come off easily.
Remember to stir your sauce while cooking so that it does not burn on the bottom as it can ruin the taste altogether.
Mel recommends using either a water bath or steam bath to process your spaghetti. This recipe usually requires four-quart jars.
Process the jars for forty minutes in either a steam bath or water bath canner, adding time as needed if you live at a higher altitude. Higher elevation (1,001-3,000 feet add 5 minutes, 3,001-6,000 feet add 10 minutes, 6,001-8,000 feet add 15 minutes more time to the processing. I have never had the pleasure of living at such high altitudes that I have had to be concerned about this. A steam bath processor uses less water. Be sure to follow the manufacturers instructions.
You will need to peel the tomatoes before chopping them. You can use the old boiling hot water method for peeling.
Why do we need to remove the skins at all? You ask? The answer is that tomato skins can make the sauce bitter. Make sure you don’t skip the step of draining your chopped peeled tomatoes for one half hour before beginning to cook them, especially if you want a thick sauce.
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