Last night I chopped up my tomatoes with the skins still on them (a good amount, maybe 2 dozen ripe tomatoes), garlic, onions, peppers, and few dried chilies. To this I added a few cans of processed tomatoes, Italian spices, olive oil, red wine, and red wine vinegar. I cooked this on low over night in my crock-pot. Then I used a mixer to make it into a smooth sauce. Lastly I added coarsely chopped parsley and Basel. I’m going to use this sauce for pasta and pizza. I got 5 quarts of sauce to freeze, plus another 3 quarts I used now to make a wonderful tomato soup. All I did for the soup was add fresh milk and some fresh sweet yellow bell pepper to give it some crunch. I’ve got 75 heirloom tomato plants in my garden. If we get some sunshine, I hope to have allot of tomatoes for sauce and salsa. 
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