Bakery style Strawberry Muffins

               A homemade tomato sauce that does not require you to spend the entire day blanching and peeling pounds of tomatoes.  This is a creamy, easy and delicious way to use all of those home grown tomatoes you have this year.  Canned or frozen, the taste of summer tomatoes can last year around.

      When I am ready to use it for spaghetti sauce, I add a pinch of sugar, some butter and spices to make an amazing sauce.  Is there anything better than fresh sauce on a cold January day? This is now my favorite sauce to make with roma tomatoes.

Homemade Roma Tomato Sauce

5 pounds tomatoes- Cut into 1-2 inch pieces

1 tsp salt

1 tsp pepper

2 tsp minced garlic

1 tsp onion power

1/4 cup olive oil

Add tomatoes to a large pot.  Add salt and pepper and stir.  Bring mixture to a boil over medium high heat.  Boil for 20 minutes, stirring often.  As they cook, the tomatoes will break down and liquid will form.  

After 20 minutes, add the olive oil, minced garlic and onion powder and stir.  

Remove from heat and allow to cool for 10 minutes.  Using a blender, blend tomatoes to desired thickness.  

Use immediately or store for later use, either freezing or canning.  I froze 2 1/2 cups of sauce per quart size bags to use in recipes later.