So my wife and I had a ton of leftover tomatoes from the farmers market this week.We knew that tomato sauce might be a good destination for the tomatoes that might not be suitable for other dishes. We had a great mixture of regular and heirloom tomatoes.
Our first step was to blanch the tomatoes so we could get the skins off easier. First step in that was to make criss cross cuts on the bottom of the tomatoes. This way after being blanched the skins will just peel right off.
Next step of course is to drop them into boiling salted water. Just for a minute or two, remember you're not cooking them here, only blanching to get the skins off.
In this case we used a strainer when we removed the tomatoes from the pan and used a spoon to press out more of the liquid to reduce.
Then we heat up the remaining liquid to a fast boil and just let it reduce until thickened to your likening.