A great way to use fresh tomatoes in place of canned!
DIETS: LC GF KT VG VT
Equivalent to 1-28oz can
Time: 40 minutes

Ingredients: 

• 2 3/4 pounds of tomatoes 

Instructions: 

• Wash, peel, and remove seeds from tomatoes.
  • Bring large pot of water to a boil and put a few tomatoes in at a time (more if using smaller Roma tomatoes).  Placing too many in at a time lowers the temp of the water and water has to re-heat.  
  • When skin starts to split, remove from boiling water and place in bowl of ice water for 30 seconds.  
  • Skin should now peel off the tomatoes. Remove skin and slice tomatoes into 1/2" rounds (to remove the seeds).  
• Grab a handful of tomatoes and put in large pot on med-high heat.  Mash with potato masher or spoon to break them up and release juices.  
• Once the first handful of tomatoes start boiling, add another handful until this batch starts boiling, then keep repeating process until all tomatoes have been added and mixture has boiled for approximately 5 minutes, stirring often.  
• Use immediately, or place in freezer-safe container (leaving 1/2" of space at the top for expansion).  Allow to cool, then add to freezer. 

Nutrition Info Per Serving:
Calories 200
Total Fat 2 g
Cholesterol 0 mg
Sodium 524 mg
Potassium 2644 mg
Total Carbohydrate 40 g
Dietary Fiber 11 g
Sugars 0 g
Protein 14 g