Tomato sauce from scratch
I just harvested a batch of san marzano tomatoes and decided to make tomato sauce for pizza. Working from instinct, I skinned the tomatoes, pureed them in a food processor, and drained off a lot of the liquid in a strainer. I kept the liquid in case I needed it. The sauce has the thickness of a thick salsa.
Did I do right? Should I have drained off so much liquid, or does the sauce need to be wet? And finally, is there a clever way to remove the tomato seeds after the fact?
You can use a food mill next time to remove the skins and seeds - just chop the tomatoes up and put them in it. Meanwhile, since you already skinned the tomatoes and chooped them up, you could run them through a food mill and if you don't have one, use a strainer and press them through. Put all of that and the hjuice you save in a pan and cook them down until the liquid is reduced and it is saucy. You probably want to season it with garlic, orgegano, basil and a pinch of sugar - my guess is that it would taste pretty bland otherwise.
I'm jealous you are harvesting tomatoes the day after Christmas - freezing rain here it the upper midwest.
Hope this helps!